Scrambled apple? Screwed pineapple? Game of Scrabble?
IT’S NATIONAL SCRAPPLE DAY!
Read the ingredients on this scrapple.
The Pennsylvania Dutch really outdid themselves with this dish. As many pork scraps as you can scrounge (pork heart? heart?) and combine it with some cornmeal and flour to make a loaf. Then pan fry it so that it’s super crispy. It is considered to be an actual ethnic food of the Mennonites and Amish of the Eastern states. Crazy.
How the name scrapple? I don’t know. Where do you even get this stuff? We almost weren’t able to source any because the one place in the Twin Cities that made it, Tiny Diner, no longer does. Thanks again to Lund’s & Byerly’s for getting us some of this from the Jones crew.
Anyway, are you totally grossed out? We had to try it to be sure. And we actually found it to be pretty tasty. Like a breakfast sausage kind of flavor.
Frying pan on medium heat. Cook 8-10 minutes per side.
Crispy porkcornmealbits.
-SPAK
SPAK will snack. 