Scrapple got its name because it is composed of "scraps" of pork combined with cornmeal and spices. The mixture is formed into a mostly solid loaf, and then it is sliced and panfried before serving. It is typically eaten for breakfast, topped with syrup or ketchup. Some regions of the United States like New England often mix scrapple in with scrambled eggs. Enjoy National Scrapple Day!
The interesting things we learn on the internet. And just in case you thought you might like to give it a try some time, I found several recipes. Here is just one:
Old-Fashioned Scrapple
The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.
1 pound boneless cooked pork loin, chopped here
1 cup cornmeal
1 14-1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, or as needed
In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.
