The name of this Pennsylvania Dutch dish is derived from the finely chopped scraps of cooked pork that is mixed with fine ground cornmeal, pork 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.
Community content is available under CC-BY-SA unless otherwise noted.