Scrapple is a very foreign food to most folks, those who know what it is either hate it or love it. I happen to really adore it. I grew up eating scrapple and never really knew what it was until I was old enough to think to ask. Scrapple, also known as pon haus or hog mush is a Pennsylvania Dutch breakfast meat that is traditionally made using pig scraps. (Hence the “scrap” in scrapple.) It’s a force meat loaf similar to white pudding, that is a combination of pig skins, ears, hooves, and usually the boiled head contents. (It’s whatever is left after the pig has been processed for sale) The unique taste comes from not only organ meats, but special seasonings typically including sage, thyme, and white pepper. It has a taste similar to bratwurst…. but it also tastes a lot like a very mild breakfast sausage. To really extend the hog, the scrapple loaves are thickened with buckwheat, corn meal and/or wheat flour, the flour is not only a frugal extender but it also helps to mellow the flavor. Although locally you can find 2 or 3 brands of scrapple in any grocery market I get mine from local farms so that I can get the best, most nutrient dense scrapple. Some people love scrapple in spite of what it’s made of, as I have gotten older knowing what’s in there is truly an added bonus. Consuming offal is not only a great way to respect the animal, but it’s a wonderful way to insure that your family is getting a wide variety of nutrients. The icky, forgotten bits are often where the most nutrients are. (In natural, pastured, well raised, well fed animals.)
- Stryker Farms: Gluten Free, Very, VERY good tasting. Fairly “normal” in comparison to popular brands, but better. I hate to pick a favorite but … It’s my favorite.
- The Family Cow: Not Gluten Free, a little mellower tasting than some but still good.
- Annie’s Acres: Hog Shares, via Kessler’s Farm. (With my half hog purchase I received about 6 pounds of scrapple as well as lard… pure gold if you ask me!) Ingredients are not disclosed since the hogs are not for retail sale, but I have emailed and asked Annie a gazillion times, she insures me that the scrapple is thickened with Buckwheat and contains no gluten.
Offally Scrumptious, Scrapple Omelette
- 3 eggs, whipped with 1 or 2 tablespoons of cream or whole milk
- 1 slice of prepared scrapple
- Salt & Pepper
- Heat a skillet on medium heat until the pan is hot, a drop of water should sizzle when it hits the pan. (I use a 10″ griddle)
- Melt a tablespoon of lard or butter in the pan and swish it around to coat the pan.
- Pour whipped eggs into the pan and allow to cook for a few moments.
- Using a heat proof silicone scraper or spatula move the egg mixture from one edge of the pan to another.
- Very carefully flip the egg over and allow the other side to cook. This will take just a minute. (I sometimes use to spatula’s if I am making omelette’s with 4 or more eggs… and yes I really do that.)
- Season with salt and pepper. (I don’t season my whipped eggs because I’m convinced it makes them rubbery.)
- Place your scrapple inside the omelette and fold the edges in burrito-esque form … or ya know… just fold it in half.
Serve with Maple syrup, apple butter, ketchup and/or hot sauce. A lot of people love their scrapple and eggs on toast. It makes for a great breakfast sandwich. (which is great for those of you on the go!) I love the sweetness of maple syrup to cut the richness of the scrapple and eggs. Sometimes I do hot sauce and maple syrup because I’m a spicy and sweet kind of gal.
To Prepare Scrapple- Cut the loaves into 3/4″ slices. It is helpful if your scrapple is still cold when you cut it. Fry in a hot pan with lard or butter until crisp on both sides. Since scrapple is hog “mush” it can be tricky to prepare just right your first time around. You can try partially freezing the slices so that they do not spread too badly during frying. Some people even deep fat fry it. (Worst case scenario: I make little scrapple pancakes with the pieces that liquify)