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scrapple

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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!

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    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.