Pennsylvania Scrapple - B526

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The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of bre akfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the "scraps" of meat cut from the day's butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and blended with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today. Show more