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

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 ...

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 ...

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 ...

It's National Scrapple Day! Who doesn’t love a good mushy combination of pork scraps with cornmeal and spices? It's an eastern Pennsylvania staple that's not exactly for everyone, but those who ...

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.

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 ...

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 ...