Philly and Lancaster County Scrapple
Over a non-scrapple dinner the other evening a friend informed me that Philly scrapple, which he loves, was different than Lancaster County scrapple, which he does not like. He state that Philadelphia scrapple is made with buck wheat flour and corn meal and Lancaster Co. is not made with buck wheat flour. I like scrapple, some more than others, but I am unsure that I could, side by side, know which was which.
The question is: Do you scrapple lovers, those who know their scrapple, know if this is the difference between the two and are you able to tell which is which?
Yes, I am a Lancaster scrapple person, and I have always known there is a difference, although I didn't realize it is the cornmeal/buckwheat. I grew up always being told that scrapple is made with cornmeal, but as an adult was surprised to see recipes calling for buckwheat flour. I have, obviously, never attempted to make scrapple.
I always thought that the way it was served was the primary difference. While I like my scrapple fried and crispy on the outside, it is cut thick - typically 1/2 inch so that you have the soft, gooey interior of scrapple cake. I'm not sure I've ever had true Philly scrapple. From what I understand, they slice it much thinner and it is pretty much all crispy. Please correct me if I am wrong, but I could have sworn I saw something on tv once where a person actually picked scrapple up and was dipping it in . . .mustard, maybe? Anyway, you'd never be able to pick up your slice of scrapple here. It is eaten with a fork, always. Maple syrup is the most common accompaniment, though I have relatives that eat it with everything from mustard or ketchup to horseradish.