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Today’s Blog Post
The Scrapple Breakfast – all the way from The Pennsylvania Dutch
When our friend John described Scrapple to us, I wasn’t so sure what it might be. But when John brought us a package of Scrapple back from the USA, when he traveled there recently, it made more sense. It is meat made from a Piggy or Piggies.
So before I go further in my Breakfast account, would you like some Scrapple?
A Wikipedia post description states the following… quote…
“Scrapple, also known by the Pennsylvania Dutch name pon haus, is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple and pon haus are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.” End Quote.
Pork Scraps – hmmm? What does that mean?
The Hatfield Quality Meats company’s ingredients lists the following…
Pork Stock
Pork
Pork Livers
Pork Skins
Yellow Corn Meal
Pork Hearts
Whole Wheat Flour
Pork Tongue
Salt
Buckwheat Flour
… plus the normal chemicals and flavoring
Now some of my less than adventurous friends have now turned off their computers and gone to McDonalds for Breakfast at this point.
I followed the instructions given on the package. And away we went…
The kitchen filled with the rich aroma of meat cooking. The eggs added to the second frying pan and the scrapple sizzling away made every one still sleeping want to get up.
John everything you said about Scrapple is true. It is delicious. I just tried not to think about what part of the Piggy was in my mouth at that moment.
I will try Scrapple again… or in the case of an adventure to Pennsylvania Dutch country I will eat the “pon haus” with vigor.
What is it really like? Well it kind of is like a sausage without its skin, shaped into a brick and then sliced in one quarter in pieces. And it is real good.
Hopefully with this post some of you that have not yet eaten your breakfast will whip out to the store and buy some.
To help you, here is our breakfast photo preparation using Scrapple.
~ Murray Lincoln ~
http://www.murraylincoln.com/
Resource:
http://en.wikipedia.org/wiki/Scrapple
http://en.wikipedia.org/wiki/Hatfield_Quality_Meats
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