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Scrapple is a savory mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour. The mush is formed into a loaf, and slices of the scrapple are then fried before serving. Scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a regional food of Delaware, South Jersey, Pennsylvania, and Maryland.
 
 Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.

Vegetarian scrapple, made from soy protein or wheat gluten, is offered in some places. It is seasoned to be much sweeter than typical meat scrapple.
 
Scrapple is typically cut into quarter-inch to three-quarter-inch slices, and pan-fried until browned to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried.

In composition, preparation, and taste, scrapple is similar to white pudding, which is popular in the British Isles.

Scrapple is usually eaten as a breakfast food, and can be served plain or with apple butter, ketchup, pancake syrup, or even mustard and accompanied by eggs. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish and ketchup.

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Nutrition Facts
Serving Size 1 serving 2 oz (56g)
 
Amount Per Serving
Calories                      Calories from fat!
119                                    70
 
 
% Daily Value*
Total Fat
7.8g
12%
Saturated Fat
2.6g
13%
Polyunsaturated Fat
0.9g
 
Monounsaturated Fat
3.4g
 
Cholesterol
27.4mg
9%
Sodium
369mg
15%
Potassium
88.5mg
3%
Total Carbohydrate
7.9g
3%
Dietary Fiber
0.2g
0%
Sugars
0.1g
0%
Protein
4.5g
9%
 
Vitamin A
23%
 • Vitamin C
2%
 
Calcium
0%
 • Iron
6%
 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories: 2,000 2,500
 
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Potassium 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 3

 

 Scrapple is typically cut into quarter-inch to three-quarter-inch slices, and pan-fried until browned to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried.

In composition, preparation, and taste, scrapple is similar to white pudding, which is popular in the British Isles.

Scrapple is usually eaten as a breakfast food, and can be served plain or with apple butter, ketchup, pancake syrup, or even mustard and accompanied by eggs. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish and ketchup