Description
An crucial food in Mid-Atlantic kitchens for hundreds of years, scrapple is the incessantly-lost sight of king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct used to be created to steer clear of waste within the day’s butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. As of late, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting how one can eat the staple. Sign up for writer Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon.