scrapple

The name of this Pennslvania Dutch dish is derived from the finely chopped “scraps” of cooked smoked meat that are mixed with fine-ground cornmeal, broth and seasonings before being cooked into a mush. The mush is packed into loaf pans and cooled. Slices of the scrapple are then cut from the loaves, fried in butter and served hot, usually for breakfast or brunch.

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