How to Fry Scrapple

Fried Scrapple and Scrambled Eggs

Scrapple is a meat product typically associated with New England and eastern Pennsylvania. Ingredients include pork stock, livers, fat, snouts and hearts, cornmeal, wheat flour, salt and spices.
Scrapple is usually cut into thin strips, pan-fried and served with sunny-side up eggs for breakfast. It's eaten plain, or spread with maple syrup, apple butter, dark corn syrup or even ketchup. Some people prefer to mix fried scrapple with their scrambled eggs. It can be located in grocery store meat cases.

Things You'll Need

• Vegetable oil or bacon grease Ground black pepper All-purpose flour Scrapple

Instructions

1. Cover the bottom of a heavy skillet with about 1/8 inch of vegetable oil or bacon grease. Heat over medium to about 375 degrees F. If the oil or grease isn't very hot, the scrapple is likely to fall apart while you're frying it. Don't let the oil or grease come to a boil, however.

2. Slice the block of scrapple into 3/8-inch thick slices. Sprinkle both sides of the slices with ground black pepper.

3. Dredge the sliced scrapple in all-purpose flour.

4. Place the floured scrapple in the preheated skillet. Cook over medium heat about 8 to 10 minutes, without turning, to brown one side. Turn the slices over and brown the other sides.

5. Drain on paper towels for about 5 minutes. Serve immediately.