Ingredients:
The
Scrapple brand of your choice - Habbersett, RAPA, Jones,
Arnold's, Park's or homemade.
Butter or Oil
Flour
- Slice into 1/2 inch thick
slices
- Sprinkle both sides of
slices with flour.
- Pre-heat pan with
butter or oil until very hot or the scrapple will fall
apart in the pan.
- Fry in a buttered or
frying pan until browned on each side. (At least five
minutes per side or it will fall apart.)
- Served
with eggs, or maple syrup, or on a sandwich
More from Wikipedia
Scrapple is typically cut into thin (quarter-inch-thick)
slices, pan-fried in butter or oil until the outsides form a
crust, and served at breakfast, as an accompaniment to eggs.
It is eaten plain or with ketchup,
maple
syrup, dark corn syrup, or apple
butter.
In some regions, however, such as New
England, it is prepared by mixing the scrapple with
scrambled eggs and served with toast.
Scrapple is arguably the first pork food invented in
America.[1]
The first recipes were created by Dutch
colonists who settled near Philadelphia
and Chester
County, Pennsylvania in the 17th
and 18th
centuries. Others have posited that scrapple originated in
Germany[2].
Scrapple is strongly associated with Philadelphia
and neighboring eastern Pennsylvania,
New
Jersey, Maryland
and Delaware.
Among the Pennsylvania
Dutch and in Appalachia,
scrapple is known as pawn haas or pon haus. It
can be found in most supermarkets
throughout this region in both fresh and frozen refrigerated
cases. It can sometimes be found in cities farther from this
area — even as far away as Los
Angeles — in frozen form.
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