Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.
Scrapple is typically cut into quarter-inch to three-quarter-inch slices, and pan-fried until browned 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 is usually eaten as a breakfast food, and can be served plain or with apple butter, ketchup, pancake syrup, or even mustard and accompanied by eggs. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish and ketchup.
Scrapple is strongly associated with Philadelphia, Baltimore, Washington D.C. and surrounding eastern Pennsylvania, New Jersey, Maryland and Delaware. Among the Pennsylvania Dutch and in Appalachia, scrapple is known as pawn haas or pon haus, a term hailing back to the old German dish. It can be found in most supermarkets throughout the region in both fresh and frozen refrigerated cases. It can sometimes be found in frozen form in cities as far away as Los Angeles.
The Philadelphia Inquirer On the Side column: Celebrating scrumptious scrapple.(Reading Terminal Market's first Scrapplefest)(Column)
Apr 26, 2007; Byline: Rick Nichols Apr. 26--Visitors (witting and unwitting) to the Reading Terminal Market's first Scrapplefest on...