Common in Pennsylvanian Dutch cuisine, scrapple is a unique food rooted in traditional home cooking and thrifty money-saving ...

Slice scrapple anywhere from 1/4-inch to 1-inch thick (my dad would only eat 1/4-inch slices) before cooking.

Scrapple is Pennsylvania Dutch for delicious. Well, for some people anyway. There are also those who think the grainy, moist texture and ultra-porky ingredients make it more of a franken-food than … ...

This dish was created by Pennsylvania Dutch settlers and rural immigrants, and it helps prevent any part of the animal from going to waste. Most scrapples are seasoned with sage, bay leaves ...

Louisiana has its Cajun and Creole influences and the Southwest has its Tex Mex. Pennsylvania Dutch deserves move love, in his view. Skip to Article. Set weather. Back To Main Menu Close.

The composition of it alone really celebrates how the Pennsylvania Dutch culture is very inclined to preserving and using the most out of every dish — waste not, want not. Scrapple itself is the ...

According to Wikipedia, the dish has its roots in pre-Roman Europe times. It was adapted by German settlers in the Mid-Atlantic region, also known as the Pennsylvania Dutch, and is most popular in ...

It developed out of Pennsylvania Dutch customs based on fall and winter butchering, at which time scrapple was served as a hot porridge to everyone who participated in the butchering event.

Now, the down-home, farm-inspired breakfast dish has become the subject of a good-natured regional debate between Delaware, the nation's largest scrapple producer, and Pennsylvania, where culinary ...

DRYVILLE HOTEL. Where: 110 Lyons Road, Mertztown. Info: 610-682-2466. At the Dryville Hotel, look for fare primarily in the smoked-meats and side-dish categories.

No, it doesn’t grow in the wild forests of Pennsylvania. Getty Images/Allrecipes In fifth grade, my health teacher taught a lesson on cooking safety. I remember only one thing from that lesson. She ...