Scrapple is a breakfast meat product that originated in Philadelphia and is particularly popular in Pennsylvania, New Jersey, Maryland, and Delaware. Delaware even has an annual Apple-Scrapple Festival celebration. Made with finely minced pork scraps and seasonings, scrapple is formed into loaves and sold in the packaged meat section of the grocery store.
Cut the desired amount from the loaf into 1/4 to 3/4 inch slices. (See Resources, below, for tips on how to use leftover scrapple.)
Preheat the frying pan on medium high heat. Butter or oil can be used in the pan while preheating, or a non-stick pan can be used. Fry at medium high heat for about 8 minutes on each side. Allow the slice to completely brown before flipping to avoid crumbling the slice.
Pieces of scrapple can be fried and then add eggs to the pieces to make scrambled eggs with scrapple.
Eat the scrapple plain or add ketchup or pancake syrup with toast on the side. The scrambled eggs in the image at left contain bits of scrapple.
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