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Scrapple is fully cooked when purchased. It is then typically cut into 1 ⁄ 4-to-3 ⁄ 4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled. Scrapple is usually eaten as a breakfast side ...
The brand's primary focus is scrapple, a popular pork product in the regions of Pennsylvania, Baltimore, Washington, D.C., New Jersey, Maryland, Delaware, southern New York and the Delmarva Peninsula. The brand also offers beef scrapple. Habbersett and Rapa, both owned by Jones Dairy Farm, are the two largest brands for scrapple. [3]
Scrapple is actually edible raw, but it is often sliced and fried in butter or lard. Some may enjoy it with a condiment like ketchup. Image Credit: Chicago Tribune, Tribune News Service via Getty ...
A plate of scrapple, a traditional dish of the Delaware Valley region made of pork and cornmeal, still eaten today. Fats and oils made from animals served to cook many colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening.
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Balkenbrij is technically a relative of scrapple, and is claimed as a distant relative of black pudding and Scottish haggis [1] though it does not use a casing, the distinctive feature of haggis. Balkenbrij was one of the classic foods brought by Dutch settlers to the New World. An example of a recipe is given in a 1936 cookbook from Holland ...
Scrapple is exactly the same as balkenbrij/panhas, but mostly with the wheat replaced by corn. This makes scrapple a bit less firm when fried. Dutch sources for this are the aforementioned 'Dikke van Dam', 'Eten door de eeuwen' by renowned author Wina Born (1989, ISBN 9789024645473), 'Het ultieme recept' by Torgny Lindgren (2005, ISBN 90-234 ...