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scrapple

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  • 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

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  1. 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!

    1 Reply
    1. re: Bluehensfan
      l
      Laura Loewen

      Cross Keys Diner in Doylestown serves it, and it's on the thin side. They cook it on the griddle.

    2. 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.

      1. 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.

        1. 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.

          1. 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???????????????

            1 Reply
            1. re: gemini

              At the R and S Keystone Diner in Telford, they serve their scrapple with apple butter.

            2. If I buy it, I buy Hatfield brand. I can find it at all the groceries here in Lancaster (Giant, Weis, and ones locally owned) I slice it thick (1" or more). I fry in a hot, heavy skillet. I let one side sear before flipping with a big flipper. This makes the outside crisp and the inside hot, warm and kind of creamy. I then drizzle pancake syrup on it. F the ketchup.

              For the best scrapple I've ever had, I get the stuff my sister makes when she butchers a hog. When I use homemade scrapple, I fry it when it's slightly frozen. THis helps keep it together since it doesn't have comercial fillers. It also helps it from becoming soggy. I love scrapple. Cholesterol be damned!

              1. Neither my wife nor I can master the art of preventing the scrapple from sticking to the skillet. The result is a crumbly scrapple jumble. The good news: it still tastes great, even if you have to get up the last bits with a spoon. As far as syrup vs ketchup, I vote for "None of the Above." I'm a purist.

                1. The cooks who hang out on the Home Cooking board are really missing out on the recipes for preparing scrapple in this thread. PLEASE repost on that board, where recipies are shared.

                  Link: http://www.chowhound.com/boards/cooki...

                  2 Replies
                  1. re: The Chowhound Team

                    at the Rice's Meats stand - they'll cut it your thickness liking (I prefer 1/2" thick)

                    Great stuff, scrapple! I'm a thumbs up regarding the ketchup as well...

                    1. re: The Chowhound Team

                      it's no longer there.
                      rats!

                    2. Hatfield and various other local brands are fine, but some smaller meat companies as well as markets like Shady Maple have their own which are better. Quite a few Diner-style restaurants in SE PA have scrapple on their menus.

                      I've been eating it all my life and never had it deep fried, but I'd sure try it!

                      It tastes great to me pan fried, usually in an iron skillet or other non-stick pan (yes, iron skillets should be pretty much non-stick). Just about any type of fat will do, oil, crisco, even butter and olive oil. Tastes best somewhat crispy to me, just served as the breakfast meat. If syrup gets on it, no biggied, but I just can't get into the whole ketchup with my breakfast thing. Yuk.

                      Also, where's the debate over Philadelphia vs PA Dutch scrapple?

                      1. Since I'm in Upper Bucks, I've just tried the ones around here, but Illg's & Blooming Glen Pork's scrapple are both pretty darn good. Not being local, I'm not sure how close to the Platonic Ideal they are, but tasty nonetheless.

                        On a side note, at Musicfest in Bethlehem, there was a vendor with Scrapple On A Stick. Your choice of battered or not, but deep fried. I didn't get a chance to partake, but I've heard good things about it.

                        1 Reply
                        1. re: JohnnyKBar

                          Habbersett....hands down..unless you can get the fresh stuff. Cut it as thick as you prefer...cook in a hot pan (cast iron or flat steel griddle works best). Use oil or shortening (Crisco). The key to keeping the piece intact is to sear it WELL on the first side before even attempting to flip. I usually start with as high temp, then drop it to low and cook it for a while (15-25 mins) Also, be sure that the cooking surface is fairly hot and well greased up or it will certainly stick no matter how long you cook it.

                        2. Definitely thin and crispy! There is a local butcher out near me in Spring City who does his own scrapple...Kolb's Meats. Slice about a 1/4 in and really brown on both sides...ketchup or for an extra kick try ketchup w/horseradish! If you order well done in a restaurant a lot of them deep fry so as not to hold up your meal.
                          p.s. If you have a smoker throw a "block" in next time you have it going...smoked scrapple is unbelievable!

                          1 Reply
                          1. re: shellbellc

                            Now I've never seen smoked scrapple, but that would be well worth searching out. Has anyone seen it commercially available?

                          2. Blooming Glen Pork/Eugene Moyer's - available in Silverdale (just outside of Blooming Glen on 113, Upper Bucks) and ,I believe, at the Reading Terminal Market.

                            Am I the only one who likes catsup and horseradish on my scrapple? (On the thin side, crisp on the outside.)

                            2 Replies
                            1. re: wandasue

                              I've grown up on Habbersetts but would love to try Kolb's since I'm 10 minutes from there. I cook mine in a pre-heated non-stick pan (no oil or shortening) and turn once the first side gets crispy. I never have a problem with sticking. A little ketchup, yum. I have fond memories of my Mom cooking scrapple on cold school mornings while I sat on the radiator heater in our dining room to keep warm. Not sure if its the memories or the great taste but I'm still eating it 40 years later.

                              1. re: katesprings

                                Katesprings got it right on how to cook scrapple. The good stuff can be had from the butcher in Intercourse across the street from Intercourse Canning. They also sell tongue souse that's to die for.

                            2. Thin sliced, flour and a bit of oil in the cast iron skillet. But it has to be thick enough that the outside gets crisp and the inside stays just a little creamy. I don't put anything on mine - but that horseradish sounds good!
                              Also, Fair Food Farms in the RYM and a couple other places sell Vrapple - the vegetarian version of scrapple - it's great!