How to Cook Scrapple
Scrapple is an awesome food. I know people get a little squeamish around it, and to a point rightly so, as the name implies it is in fact the “scraps” of pigs. It is not for the faint of heart….or stomach….to actually read the ingredients list on the scrapple package. If you do read it, things like pork snouts, hearts, and livers will be on the list.
For those who grew up with this delicacy or are brave enough to get past the idea of the food and actually try it, it is in all sense of the word a delicacy. Rich pork flavor with a buttery texture and a slightly smokey taste is what makes this “meat” so special. Yes, it is an acquired taste and I think it is one of those “love it or leave it” foods. But for those of us who love it, we just can’t get enough!
I have cooked scrapple many different ways but the best way I find to cook it is to pan fry it. First, slice the scrapple block into thin slices.
Next step is to put the slices in a pan. Leave a little room between each slice otherwise they will stick together. There is no need to grease or oil the pan as there is enough grease in the scrapple for it not to burn.
Here is the secret for cooking it….leave it alone! Put it in the pan and leave it until the underside gets nice and crispy and brown. You can almost tell just by looking at them when they are done on the bottom side as you will see the edges start to brown.
Then, flip to the other side and leave until that side gets nice and crispy and brown.
Once the scrapple is brown on both sides it is ready to eat! Scrapple is great with eggs cooked to your liking and can also go perfect with pancakes or waffles.
So for all those curious about scrapple, I hope you try it and for those out there that love it, I hope you let me know your favorite ways to cook and eat it!
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