Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf. Small scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste, a Pennsylvania Dutch tradition.
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. A few manufacturers have introduced beef and turkey varieties.
Scrapple is typically cut into thin (quarter-inch-thick) slices, pan-fried in butter or oil until the outsides form a crust, and served at breakfast, as an accompaniment to eggs. It is eaten plain or with ketchup, maple syrup, dark corn syrup, or apple butter.
In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast.
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. A few manufacturers have introduced beef and turkey varieties.
Scrapple is typically cut into thin (quarter-inch-thick) slices, pan-fried in butter or oil until the outsides form a crust, and served at breakfast, as an accompaniment to eggs. It is eaten plain or with ketchup, maple syrup, dark corn syrup, or apple butter.
In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast.
mmmmm. I sure do love the scrapple they serve up, with 'em eggs at the Hookstown fair.
Dude, you're gross.
Dude, you're gross.
by TheConcierge September 30, 2006
Everything but the oink!
Scrapple Ingredient list:
Snouts, Tails, Hooves, Hearts, Lips, Ears, Assholes, Eyeballs, Livers, Spleans, Tongues, and its primary ingredient CORN MEAL.
Scrapple Ingredient list:
Snouts, Tails, Hooves, Hearts, Lips, Ears, Assholes, Eyeballs, Livers, Spleans, Tongues, and its primary ingredient CORN MEAL.
Hey Hon, Butchy Jr. wunts s'more SCRAPPLE wif his eggs. We gotta fill'em up b'fore da Raybm's game. Kick aufs in a aff our.
by Telephone Repairman November 8, 2007
Grind up a pig, put it in a can,
Scrapple!
Grind up a pig, put it in a can,
Scrapple!
Yes I am a Scapple man,
I think I'll have another can.
Grind up a pig, put it in a can,
Scrapple!
Scrapple!
Grind up a pig, put it in a can,
Scrapple!
Yes I am a Scapple man,
I think I'll have another can.
Grind up a pig, put it in a can,
Scrapple!
by Dracus October 17, 2004
MMMMM that scrapple is scrumtralescent!
by cool guy August 14, 2003
by serenaviolet February 8, 2010
When someone is really bad or uncoordinated at doing something. Also if someone is experiencing misfortune.
If someone is unable to go to a really good event that they really want to go to they are said to be Scrappling.
"Man, I can't go to the party on saturday night"
"You're Scrappling"
"Man, I can't go to the party on saturday night"
"You're Scrappling"
by Sniggdog November 28, 2007
Used as a pejorative term for labia. More specifically, it's best used when describing sloppy, hangy labia. Also, can be used to describe any type of hanging portion of genitalia or even anal labia. Named after the Pennsylvania "meat" product known to be a mixture of byproducts.
Nate: Hey man, that chick is hot.
Boopy: Yea she is, but I boned her once and she had some gnarly Scrapple Flaps. You'll wanna make the light off.
Boopy: Yea she is, but I boned her once and she had some gnarly Scrapple Flaps. You'll wanna make the light off.
by theDago October 20, 2011