Living in the Midwest, I had heard of it but never seen it for sale, and found a brick of it in the freezer case at Schnuck’s several months ago. I decided to take one for the team, purchased it, and it languished in my freezer until yesterday, when I decided to let it thaw and cooked it this evening.
It was delicious! It definitely smelled and tasted much better than it looked. I cooked it in a cast-iron pan that I heated up in the oven and poured in about 1/4 inch of cooking oil; it fell apart but that’s OK; it still tasted the same.
I’ll definitely look for it again.
If you don’t know, it’s a Pennsylvania Dutch creation made from pig “innards”, which doesn’t bother me at all.
Yeah, I grew up in the mid-Atlantic and scrapple was a regular feature at breakfast. My grandparents used to keep hogs and would make fresh scrapple when they slaughtered them, it was so good. It’s kind of like sausage without the casing. My wife has never had it and I keep meaning to buy some one of these days.
Scrapple gets a shout out in a couple of episodes of The Wire, one time a Baltimore County homicide detective says to Jimmy “buy me some scrapple, sailor?” another time Jimmy asks a diner waitress if he can get scrapple and she says “you can get whatever you want,” and they end up sleeping together. David Simon clearly has some complicated issues with scrapple.
I have now exhausted my scrapple facts (not to be confused with Snapple Facts).
Scrapple is a breakfast staple where I grew up in South Jersey. It’s best served with sunny-side-up or over-easy eggs. But, for breakfast-on-the-go, you can’t go wrong with a scrapple & ketchup toasted sandwich. You can throw in a fried egg, but the yolk will drip onto your pants in the car. Not a problem if you wear yellow pants, though.
I got nervous when I moved to the South, but good ol’ Publix Supermarket sells it. Can’t tell you how many times cashiers and baggers picked up my brick, examined it and asked, “jeepers, what in tarnations is this?” (or, words to that effect). I reply, “oh, it’s just the tastiest breakfast meat on the planet—yooz guys oughta try it.” I usually get thanked when I see them again. I enlighten them to fine culinary delights of cheesesteaks and hoagies, too.
Honestly, I’m kind of surprised it’s not better known in the South.
But then, I’m also continually amazed at how hard it is to find a proper cheesesteak outside of the Delaware Valley. It’s really, really simple. Grill and chop the meat (which doesn’t even need to be good quality), maybe chop in some onion or (if you’re feeling crazy) mushrooms), melt a few slices of cheese on top, slice a firm, crusty roll most of the way through, put the roll down on top of the meat and melted cheese, flip it all over with a spatula. Done. You don’t need any vegetables, or condiments, or sauces, or dips, or any of that other fancy stuff. Just beef, cheese, and bun.
I make cheesesteaks at least a couple times/month. I’m a heathen and actually prefer Cheese Whiz to provolone. My nephew (the fancy chef) uses Cooper Sharp cheese—that’s pretty good, too.
Want a good Philly-style soft pretzel? They’re easy to make (and infinity better than the frozen ones from the grocery):
Pizza dough (pre-made from store is fine. Publix makes excellent pizza dough)
2 Tbsps Baking soda (need the alkalinity to texture the outer pretzel)
Flour the dough, cut into strips and twist into pretzel shapes. Or if your too drunk to twist, simply form dough rings, like this guy.
Pour baking soda into ~1 quart of water and bring to a simmering boil. Boil dough pieces for 60 seconds (flip after 30). Place on baking pan sprinkled with corn meal. Sprinkle salt on top. Bake 20 minutes at 400f. Serve with yellow mustard. They taste like the real deal!