The Rules of Scrapple

1. The first rule of scrapple is: You do not talk about the contents of scrapple.
2. The second rule of scrapple is: You do not talk about the contents of scrapple.
3. Scrapple come in a brick about the size of…well, a brick. You cut the brick into about 12 slices–not too thick, not too thin.
4. Pan-sear the scrapple until each side is dark and crispy. You don’t need to oil the pan…scrapple has enough grease from all the pig parts to make any pan a non-stick pan.
5. Eat the scrapple while it’s hot.
6. If you don’t think about what you’re eating, scrapple is delicious.
7. Don’t eat more than 5 pieces of scrapple in one sitting or you will need immediate triple bypass surgery.

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I just made a photo of scrapple this morning my very first Instagram. That, my friends, is awesome.

21 thoughts on “The Rules of Scrapple”

  1. Rules 1 and 2 have always deterred me from actually eating this stuff. I know you love it, but I just can’t wrap my head around the fact that they tell you what’s in hot dogs, brats, head cheese, tripe, etc, and THOSE ingredients are disgusting. They DON’T tell you what’s in scrapple. You do the math.

    I think the name also deters me. If scrapple had been named something similar to ham or bacon, I’d probably never have questioned its contents.

    Reply
  2. If you had to compare the taste of scrapple to something, what would it be similar to? Sausage? Spam? Never had it, but now I’m a little curious!

    Reply
    • I’d say that it tastes very similar to sausage, without any kick to it. Breakfast sausage.

      And Trev, I hear you. I don’t eat cheap hot dogs at all anymore for those same reasons, so it really doesnt make sense that I eat scrapple. But it’s in my bones!

      Reply
      • I do eat cheap hot dogs, so I’m not one to criticize your scrapple tastes. Besides, I believe that if you eat scrapple you’re considered a good Southerner and you get props for repping your heritage (or something like that).

        Reply
  3. I’ve only heard of scrapple from Myth & Legend, much like Lembas. Other similarities these two seem to share are that the ingredients are kept secret, and if you eat too much, each will weigh you down.

    Reply
    • According to rule one, we cannot discuss content. (Stolen from Fight Club not so subtley) But you’re on the right track, Jasmin.

      Reply
      • Yep, agree. Should of never ever wiki it. Almost had my dinner coming back up as I read.

        Mmm… scrapple. It’s scrumptious like haggis.
        * Warning: Do NOT look these two items up for the sake of cute puppies and funny looking kids. *

        Reply
        • Using my older Toshiba…that is where I draw the line…haggis…lol In fact, it’s like a seared haggis of sorts, scrapple (pon haus for me) is.

          Reply
  4. I grew up with scrapple, and it is delicious. My grandmother described how her father used to make it when they butchered a pig and I don’t know that I found the contents particularly horrifying. I have also eaten spam, and would not equate the two. I didn’t know you could get scrapple locally; my family has always gotten it in Pennsylvania near my grandmother’s house. So lately, when it comes to me it is frozen (in slightly smaller bricks). When I cook it, either still frozen or thawed, even with oil it completely falls apart. So then I have a pile of crispy bits. Also delicious. The other people in my house are not interested in it, which is just fine. More for me. 🙂

    Reply
    • Oh yes, the crispy bits are amazing. My parents packed up a scrapple brick for me to take back to Missouri, so I have one in the fridge right now. That and some Stegmaier beer.

      Have the other people in your family at least tried it?

      Reply

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