Scrapple is a popular food among people who speak the so-called Pennsylvania German or Pennsylvania Dutch and is also known as rabbit terrine, although it does not contain rabbit meat. Scrapple is made from pork scraps, which are generally considered scraps, combined with cornmeal, wheatmeal and spices. It is a popular dish in the Mid-Atlantic states, such as Pennsylvania, Maryland, and Delaware. It is mostly served in sandwiches or paired with scrambled eggs, waffles or pancakes. It can be fried or baked, read on to find out more.
Ingrediants
Fried Scrapple
- Half a bowl of scrapple
- 100 g of instant oat flour
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (14 g) of butter
For 4 people
Baked Scrapple
Half a bowl of scrapple
For 4 people
Steps
Method 1 of 2: Fry the Scrapple
Step 1. Cut the scrapple into slices about half a centimeter thick
Take a sharp knife and slice half a bowl of scrapple. The thickness of the slices depends on your preferences, but keep in mind that if you cut them thin they will cook faster.
- Generally the scrapple is cut into slices about half a centimeter thick. If you want it to have a firmer texture, you can cut it into slices up to one and a half centimeters thick.
- If you want, you can also cut it into slices a couple of centimeters thick, but you have to keep in mind that it will take longer to cook.
Step 2. Flour the scrapple slices
Pour 100 g of instant oat flour into a deep plate and flour the scrapple slices one after the other. Press them one at a time against the flour, first on one side and then on the other, to make sure they are evenly coated.
Step 3. Season the scrapple slices with salt and pepper to taste
Use table salt and grind black pepper on the spot. Make sure you season all the slices on both sides.
Step 4. Heat 1 tablespoon (14g) of butter in a skillet or frying pan
The secret to crisp, dry frying is to use a medium heat. Make sure the butter has melted completely before placing the scrapple in the pan.
- Don't use too much butter. The scrapple is already fat enough on its own, so there is a risk that it will be too greasy.
- The scrapple will release the fat as it cooks, so it shouldn't burn.
Step 5. Fry the scrapple slices for 3 minutes on one side
Place them in the pan and let them cook until the edges of the underside start to become crisp and golden. Make sure there is at least an inch and a half of space between each slice.
The scrapple slices will stick together if they aren't far enough apart
Step 6. Flip the scrapple slices and cook for another 3 minutes
Wait until they become crisp and golden on the other side as well. Depending on the size of the pan and the number of slices, you may have to fry them several times.
The cooking time can vary depending on the thickness of the slices. If they are thin they may become crisp and brown in less than 3 minutes, while if they are thick you may need to cook them for up to 10 minutes per side. Look at the edges of the underside and wait for them to become crisp and golden to know when it's time to turn them or take them out of the pan
Step 7. Remove the scrapple slices from the pan when they are golden and crisp
Once cooked, take a spatula and remove them from the heat. Place them on a paper towel lined plate to remove excess fat.
- If you prefer, you can remove them from the pan with a fork.
- Before serving the fried scrapple you should let it rest for a few minutes.
- Traditionally, fried scrapple is served between two slices of bread or accompanied with fried eggs. If it leaks, keep it in the refrigerator and eat it within a week.
Method 2 of 2: Bake the Scrapple in the Oven
Step 1. Preheat the oven to 215 ° C
Using a high temperature is the key to making the scrapple crisp when baking. Each slice will be crunchy on the outside and soft in the center.
Step 2. Line a baking sheet with aluminum foil
This way you will be sure that the scrapple slices do not stick to the pan during cooking. If you prefer, you can use parchment paper.
If you don't have aluminum foil or parchment paper, you can grease the pan with a little oil
Step 3. Cut the scrapple into slices about half a centimeter thick
Use a sharp knife to slice the scrapple. From half a bowl you should get about 5 slices, depending on the size.
It is important that the slices are of uniform thickness, otherwise they will not cook evenly
Step 4. Arrange the scrapple slices on the baking sheet
Space them slightly apart from each other to prevent them from sticking together during cooking.
- Leaving some space between each slice also helps to ensure that a delicious outer "crust" forms.
- Oven-baked scrapple is lighter and less greasy than fried scrapple.
Step 5. Cook the scrapple for 15 minutes
Place the pan in the oven as soon as the oven has reached the desired temperature and set the kitchen timer for 15 minutes so you don't forget to turn the scrapple slices.
Step 6. Flip the scrapple slices and cook for another 10 minutes
After the initial 15 minutes of cooking, remove the pan from the oven and turn the slices upside down. Make sure they are still well apart, return the pan to the oven and let them cook for another 10 minutes.
Be careful when turning the scrapple slices as they will still be quite soft at that point, so they may crack
Step 7. Remove the scrapple from the oven when cooked
When all the slices are crisp and golden, take the pan out of the oven. If after 10 minutes they are still not crunchy enough, leave them in the oven for a few more minutes and then check again.
Traditionally, baked scrapple is served with scrambled eggs or on waffles. If it is left over, you can store it in the refrigerator and eat it within a week
Advice
- Generally the scrapple is served in a sandwich or with waffles or pancakes or accompanied with scrambled eggs.
- You can store the scrapple in the freezer in an airtight container for up to 3 months.
