Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple.
The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the "scraps" of meat cut from the day's butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and belnded with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today.
About the Author
Amy Strauss is a food and drink writer and editor living in Philadelphia. With a knack for uncovering the beauty in all things delicious, she takes to the streets of the City of Brotherly Love and beyond to discover its stories and relay them to you on a silver platter. With a decade of publishing experience in print and online publications for outlets like Philly Beer Scene, Edible Philly, the Spirit News, the Town Dish, Main Line Today magazine, Southwest Airlines, OpenTable, BlackBook, Philadelphia City Paper and Drink Philly, among others, she's hungry, she's eager and she loves to have her cake (and eat it, too). Beyond food and drink journalism, Amy is experienced with building creative content for brands like Campbell Soup Company, Victory Brewing Company, Iron Hill Brewery & Restaurant, Garces Group, Airgas and more. She's obsessed with her Pennsylvania Dutch heritage, slices of funfetti cake and not giving up hope for the Philadelphia 76ers. Follow her ongoing culinary pursuits on Instagram at @amystrauss or online at www.amystrauss.com.
Table of Contents
Scrapple 101: Meet the Underappreciated King of Breakfast Blast from Pennsylvania's Past: 13
How the German Settlers Invented "Pan Rabbit" 22
Heavyweight Champs: Habbersett and Rapa Scrapple In Celebration of Meat: 33
Uncovering East Coast Scrapple Festivals 45
On the Farm: Generations of Families Continue Scrapple-Making Traditions 54
Behind the Butcher's Doors: Talking Scrapple-Making with Small-Town Butcher Shops 63
Whole-Animal Butchery Made Scrapple New Again 70
What's for Breakfast: How to Eat and Prepare Scrapple Short Order: Classic Restaurants 78
Make Scrapple a Permanent Staple 83
How Scrapple Became Trendy 92
You Did What with Scrapple? 97
Appendix I Get in the Kitchen: Scrapple Recipes to Spark a Meaty Love Affair 111
Appendix II Your Philadelphia Scrapple Guide Book 117
About the Author 128