National Scrapple Day on November 9th recognizes the first pork food invented in America. For those not familiar with scrapple, it is traditionally a mush of pork scraps and trimmings combined with cornmeal, wheat flour, and spices, such as sage, thyme, savory and black pepper. The mush is then formed into a semi-solid loaf, sliced and pan-fried.
Scrapple is also known by the Pennsylvania Dutch name pon haus, and the immediate ancestor of scrapple was the Low German dish called panhas. Local settlers adapted the dish to make use of locally available ingredients. In parts of Pennsylvania, it is still called Pannhaas, panhoss, ponhoss, or pannhas.
During the 17th and 18th centuries, German colonists who settled near Philadelphia and Chester County, Pennsylvania, developed the first recipes for scrapple. With such a rich heritage, many strongly associate scrapple with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula.
- Supermarkets offer scrapple throughout the regions in both refrigerated and frozen cases.
- Did you know some recipes for scrapple include beef, chicken, or turkey?
- Instead of pan-frying scrapple, try deep-frying or broiling it for a different texture.
- Scrapple makes an excellent breakfast sidedish.
- Try your scrapple with a side of apple butter, ketchup, jelly, maple syrup, honey, horseradish, or mustard.
HOW TO OBSERVE #NationalScrappleDay
Introduce a friend to this regional favorite. Take them out to your favorite restaurant serving scrapple. While you’re there, give the cook a shout out! Another way to celebrate is by sharing your best scrapple recipes or trying your hand at some of these tasty eats. And don’t forget to use #NationalScrappleDay to share your celebration on social media, too!