- scunge May 1, 2006 07:30 AM
The best place to buy and/or brand re: scrapple.AS well as a good recipe also any diners that serve it
Reading Terminal Market has scrapple ready to be taken home and cooked as would many butchers locally. They do serve it in a few places at the market including the Dutch Eating Place. As far as cooking, I think it's basically sliced and deep fried but I could be wrong. I don't cook the stuff, I just eat it!
Depending on where you live, there are several farmer's markets in the suburbs that sell fresh-made scrapple - Booth's Corner and Wayne Framer's Market. For store bought, I think Habersett is the best.
To cook, many restaurants do deep fry. My grandmother always sliced the scrapple (about 1/4 to 1/2 inch slices) dipped it in flour, and then pan fried in a cast iron skillet using Crisco as the fat of choice. I don't dip my scrapple in flour but do pan fry it (no Crisco, oil for me) in a non stick pan. I like mine on the thin side so 1/4 inch is about as thick as I go. Be sure to let the first side brown well before turning over (use a wide flipper so as not to break your slice). Let second side crisp and serve.
The amish pork seller has great scrapple. I also just brown it in a non stick pan with a small amount of oil. Skip the lard and deep frying the scrapple is decadent enuf.
Buy Habersett's at your local supermarket.
Cut into 1/4 to 1/2 inch slice Put it dry into a cold pan over medium heat, iron works good, cook 6-10 minutes until crisp on the down side the flip and do it again.
Get Habbersett at your local food market there's none other (unless you find a local speciality store that makes their own). cut 1/4 to 3/8 inch thick and fry in any type pan but a non stick is nice for beginners, I perfer a cast iron or grill pan because I'm usually making pancakes too. The flour thing is OK but not really necessary especially for a first timer like yourself, plus your almost have to cook it in a little oil or pam, buy the way I've been eating the stuff for over 55 years and have never had it done deep fried that I knew of. The pan should be a bit hotter than medium but not real real hot and I with the crowd that wants my scrapple very very crispy (it must be a cultural thing or childhood memory thing I'm not sure). Now the real debate comes, do you put on ketchup or syrup???????????????