Scrapple
American pork offal mush / From Wikipedia, the free encyclopedia
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Scrapple, also known by the Pennsylvania Dutch name Pannhaas ('pan tenderloin' in English;[3][2] compare Panhas), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid set loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is primarily eaten in the southern Mid-Atlantic region of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, North Carolina, and Washington, D.C.).
Alternative names | Pannhaas,[1][2] Pon haus, Krepples |
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Type | Mush |
Place of origin | United States |
Region or state | Southern Mid-Atlantic states |
Main ingredients | mush of pork, cornmeal, flour, buckwheat flour, spices |
119 per 2 ounces kcal |
Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.