Yes, folks its time to talk Scrapple.
If you are from Delaware, Southeastern PA, Southern NJ or Northern Maryland, you may be familiar with this regional breakfast food. But if you aren't from these areas, you are likely very confused...and hopefully a little intrigued.
Scrapple is seasoned pork scraps packaged in a brick shape that you slice and fry up to delicious crispiness. As we enthusiastically say in the family, "scrapple is everything but the oink!"
Here is how my family cooks scrapple:
Defrost your scrapple (as its always sold frozen) and cut it into 1/4 inch thick slices lengthwise.
Place your slices in a skillet (ideally a cast iron skillet) over medium heat with some bacon grease and fry for about 5 minutes each side. I generally don't have bacon grease sitting in a jar in my fridge so I was forced to use olive oil.
Don't forget to cover the pan with a splatter guard! Scrapple will hiss and pop while it fries. You may also want to open a window or turn on the stove vent in case it smokes.
Once cooked, here are a few suggestions on how to eat scrapple:
1. plain - like I prefer
2. with eggs, pancakes, etc.
3. with ketchup on top
3. as a sandwich on two slices of toast
Crispy on the outside, and mushy on the inside, scrapple does not look terribly appetizing. But its the spices that make scrapple a savory breakfast treat. For me, scrapple also conjures up happy childhood memories so I'm admittedly partial to this pork offal.
I picked up this batch of scrapple last weekend from the High Hopes Hog Vendor at the Union Square Greenmarket. (On the Barnes & Noble's side).
Enjoy and don't be shy.....Let me know if you love it or hate it.
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