noun a type of food made from pork scraps and cornmeal, typically fried
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Scrapple is a type of savory mush made of pork scraps and cornmeal, often seasoned with spices like sage and black pepper. It is typically sliced and fried before serving.
Scrapple is a popular dish in Mid-Atlantic states such as Pennsylvania, Delaware, and Maryland, where it is often served as a breakfast food alongside eggs and toast.
Scrapple is a traditional dish with roots in German and Pennsylvania Dutch cuisine, reflecting the resourcefulness of using leftover pork parts to create a flavorful dish.
Scrapple can be seen as a sustainable food option, utilizing all parts of the pig in its preparation and aligning with the principles of reducing food waste.
Scrapple is often used in breakfast dishes by chefs, such as in sandwiches, hashes, or as a side dish.
Food critics may review restaurants that serve scrapple and comment on the quality of the dish and its preparation.
Food bloggers may create recipes using scrapple and share them on their blogs, providing cooking tips and serving suggestions.
Restaurant owners may include scrapple on their menu as a unique breakfast option to attract customers looking for a traditional dish.