The addition of flour or meal made the meat go further and added to the unique texture. Today, Pennsylvania Dutch companies like S. Clyde Weaver use the same recipe those immigrant farmers did, and people still love the results. So, how do we make scrapple? We start with cuts of pork and offal.

Then, we separate the meat from the stock and process it until we achieve the perfect consistency. Every scrapple chef puts their unique touch on the recipe with different spice combos, but salt and pepper are staples in nearly every recipe. We combine the minced meat with some stock and mix in buckwheat and cornmeal, the traditional combination of starches for Pennsylvania scrapple. This mixture forms a slurry or mush that needs to cook for a long time until it thickens.

Pouring the thickened mixture into loaf pans to cool results in the classic loaf shape that characterizes scrapple. At this stage, many people slice scrapple into half-inch slabs and lightly pan-fry it before serving. Get yours now! Scrapple is a Pennsylvania Dutch creation that reflects the heritage of those early colonial settlers from Germany.

The first Pennsylvania Dutch immigrated to Pennsylvania during the 17th and 18th centuries. Whether their country of origin was Germany or Switzerland, they spoke German as a shared language. The term Pennsylvania Dutch is a bit of a misnomer, since these settlers were not Dutch.

This group of immigrants formed a community in Pennsylvania and developed unique cultural practices, which combined influences from their European homeland with their new home.

Part of that heritage is the Pennsylvania Dutch culinary tradition, which is responsible for all sorts of delicious foods, but perhaps no dish is more quintessentially Pennsylvanian than scrapple. One significant difference is that scrapple does not include blood in the recipe. Also, the addition of cornmeal makes scrapple more distinctly American. Still, scrapple is one of the few dishes we enjoy in the United States, albeit primarily in one region, that is similar to meat puddings overseas.

People have long recognized Pennsylvania as the home of scrapple. Still, most people consider Pennsylvania scrapple to be the most authentic version of this unique breakfast food. These folks found ways to get the most out of every harvest and animal they butchered. Scrapple was an excellent way to use some of the trimmings that did not make it into sausage or other dishes, and the addition of starches took that rich pork flavor and turned it into a large, hearty loaf that could feed a family at breakfast.

And scrapple-fed wives make homes bright. Today, some food companies mass-produce scrapple and sell it in grocery stores in the mid-Atlantic region. Specialty companies like S. Clyde Weaver make scrapple in smaller batches using authentic time-honored recipes and methods.

Our pork scrapple sticks to the traditional ingredients that have made this food a longtime favorite in Pennsylvania, but you can find some variations on the market that use other types of meat, like beef or turkey, for instance. Scrapple comes pre-cooked, so you could just slice off a piece and dig in. Cooking scrapple on the stove gives the outside of each slice that signature crispiness and brings out the flavors so you can enjoy the full scrapple experience.

I think you can have it shipped to you. I just had some for breakfast this morning. The inside is soft and creamy. Also the ideal eggs to enjoy with scrapple are eggs that are poached medium, where the outside is nice and solid, and the inside is still nice and liquidy so that you can pierce it with a piece of toasted rye bread, sourdough bread, or your bagel of choice and get that creamy yolk to enjoy. If you live in a part of the country where scrapple is not readily available-that would be anywhere other than Pennsylvania, New Jersey, Ohio, Delaware or Maryland, your best bet is to buy some or have it mail order sent to your house.

Just slice it nice and thick, butter your pan and get the outsides crispy but believe not over done so that the center of your slice of Heaven is creamy and smooth. My guess is that it will bring back memories of your childhood and it will be just as much fun for you to enjoy as it is delicious. Im your neighbor in south jersey, you know the one with the nice tomatoes? I like a little blotch of ketchup and a little blotch of mustard. Each forkful gets one or the other.

Yeah boyyyyyah! Rappr with a big part of breakfast in Virginia for tickly on the Eastern Shore and the Maryland and around that area the brand Rappa was big. Scrapple is a big party breakfast in Virginia and Maryland especially the Eastern Shores brand there was Rappa.

I bought 10 at one, then the next time or the next store have it. As for taste I think it has a liver-ish consistency and flavor inside with a crusty outside — by spicy, but not like sausage.

As for ingredients I gave my brother a pound one time and he called me he said he was cooking it up but his daughters were ruining the experience because they insisted on reading the ingredients to him. Scrapple would be the main component of my last meal if I was being executed — with waffles soaked in K-A-R-O light syrup, hash browns an egg sunny-side up….. Scrapple was with a big part of breakfast in Virginia and Maryland esp.

It seems that scrapple is more universal that you might think. I grew up in Minnesota. Scrapple was a rural staple which we learned from my grandmother.

It was always served with maple syrup. But the texture stays with you, and I remember that the most. Method of cooking Scrapple is important too. I prefer letting a non-stick skillet get hot enough to where the Scrapple sizzles when you put it in. Turn over when the first side is crispy and cook until second side is crispy also.

They make it in both pork and beef but first timers should try the pork first. Yep Born in Philly moved to Cape May at 10yrs old we ate plenty of scrapple.

Delicious dipped in Eggs yolks. I love Scrapple, born and grew up in Virginia. I now live in Montana. Nobody knows about or sells Scrapple out here. Asked for scrapple at the Waffle House in Atlanta Georgia from the servers to the cooks they had no idea what it was. Never heard of it. We were shocked. Scrapple is great and I love it.

Live on northwest of left coast wish I could find it to buy. It is great on its own or on a sandwich with egg, hash browns, cheese. Always had Habberset brand. Livermush is all pork, with cornmeal as the only grain — which seems suitably Southern. Needless to say, the inclusion of pork liver is mandatory , whereas scrapple may or may not have it, and in no particular quantity.

There's also liver pudding, which, depending who you ask, is either totally different from livermush or exactly the same, except for where it's served livermush in Western North Carolina, liver pudding to the east. But if you're close to South Carolina, you're gonna get rice instead of cornmeal. Paradoxically, liver pudding might be mushier, whereas liver mush is more likely to be sliced and fried crisp like its northern and midwestern cousins.

Almost as controversial as barbecue. It's possible that North Carolinians are more passionate than Pennsylvanians or Ohioans. Charlotte Observer food editor Kathleen Purvis recently told the Athens Banner-Herald , "Livermush and liver pudding are big subjects around here.

Livermush and liver pudding are also eaten in cold sandwiches more often than scrapple or goetta, which sounds dubious, but is really no weirder than eating liverwurst. And livermush and grits is also classic North Carolina jail food, which surely beats the heck out of moldy bologna on white bread. Where else would you get deep-fried livermush-on-a-stick? In June that would still be spring , visitors to Asheville can head 40 miles east to Marion for the Marion Livermush Festival , where they'll find all the Hunter's they can eat.

Come October, Cleveland County's livermush takes over for the Mush, Music, and Mutts festival in Shelby, which — as if pork products, bluegrass, and dogs weren't enough — also includes the Little Miss Livermush pageant. Order up some almost anywhere in either town. They make both livermush and liver pudding, as well as a carpetbagging "Country Scrapple.

Waffle, Gaffney, SC: Waffle House may be the region's hour breakfast king, but the Georgia company serves no livermush, not even in the Carolinas. Waffle, which was once a truck stop mini-chain, fills that void.

Don't even try to pretend it's one of the 10 silliest sushi rolls in America. Among the applications in the restaurant: toad in the hole. As such, his butcher shop serves scrapple, as well as livermush, and a South Carolina-style liver pudding: rice and pork stuffed into hog casings, flavored only with salt and pepper. Goetta traces its roots to a different set of German immigrants — who settled in Ohio — and sets itself apart from scapple in two ways: pinhead oats more commonly known as steel-cut , and the possible inclusion of beef.

It is most commonly found in the breakfast sausage-style roll made by Glier's Goetta the official goetta of the Cincinnati Bengals , but the principle is the same cut off a slice and fry up crisp , and most smaller butchers around Cincinnati and Northern Kentucky make it loaf-style. That makes goetta, in theory, an easier "entry-level" food than scrapple. Personal opinion: Whereas scrapple has to compete with roast pork sandwiches and cheesesteaks for Philadelphia food supremacy, goetta is far superior to Cincinnati chili.

Goetta hot dogs and goetta burgers exist, as does goetta pizza. A now-shuttered Cincinnati bakery once made a goetta-apricot danish. Which means you can balance out that order of goetta with veggie chili or polenta. Note: The restaurant is currently closed due to a kitchen fire. But if it's after 9 p.