Me either, until I moved to Philadelphia, then it was all the rage. As most of you all know, I grew up in Boston, in a large Italian household, so we didn’t have scrapple. But, once we moved it was EVERYWHERE and in EVERYTHING.
My kids, being kids, and seeing it in a plastic roll, were not too excited or even willing to eat it. But, we watched a documentary on the food of Philly, and guess what it was featured, so with the promise of Tomato Pie (which is just awesome and my kids, and I could eat it for days) they tried a bite, they won’t be ordering it out again, but it was no awful. So, I didn’t buy it for a while, and then, of course, I got my air fryer, and I thought, maybe it will be better. So, I picked up another package at the store.
I made it one morning for breakfast, and they just rolled their eyes, and tried it willingly, with a plate of cinnamon rolls, next to it. They didn’t say it was horrible, my oldest child, said it was better, he did finish his piece, so I guess that it progresses.
I’m thinking it’s an acquired taste.
Here is the history of scrapple, copied from Wikipedia—
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or “pan rabbit”,[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, and Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.
Some Other Great Air Fryer Breakfast Ideas–
Don’t Forget to Pin—
Air Fryer, Air Fried, How to Make Scrapple In the Air Fryer
Air Fryer, Air Fried, How to Make Scrapple In the Air Fryer
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Pork
- Method: Air Fryer
- Cuisine: American
Description
If you have never had scrapple, I first stumbled upon it in Philadelphia. It is a local favorite.
Ingredients
- 1 package scrapple
Instructions
- Pick up a package of scrapple. This is what it looks like.
- Cut the pork product into slices about 1/2 inch thick.
- Continue to slice until you finish the loaf.
- Place a few slices into the air fryer, being careful not to overcrowd.
- Set the temperature to 400 degrees F, for 9 minutes; after 9 minutes flip, and set the timer for another 9 minutes.
- Plate, serve, and enjoy!
Keywords: Air Fryer Scrapple
You need to go to the Apple scrapple festival in Del. they have all kinds of scrapple!
★★★
Really, where is it?
I think it is in Bridgeville DE
I’ve been to the Apple Scrapple Festival in Bridgeville, DE. It’s always the 2nd weekend in October. What fun! I remember the scrapple carving and I think scrapple chunking. The line for the scrapple sandwiches were way LONG. There’s also a rides/carnival for the kiddies. Easy parking and shuttles to the event.
★★★★★
This looks to be an equivalent to what we call “Goetta” for us who’s heritage is German. These instructions I think will be good for me in the air fryer. (Frying I do not like getting popped).
★★★★★
Thanks for this recipe! I didn’t have to experiment and they turned out perfect! I always buy Habbersett scrapple or Hatfield and Kunzler. What they make down here is overly seasoned and sometimes leaves an aftertaste.
The Apple Scrapple festival is in Bridgeville, DE.
★★★★★
Perfect best way to cook scrapple! Love that there’s no messy pan and oil, or need of splatter guard or standing over hot stove – pop it into air fryer, no need to spray even and walk away! ThankYou 🙂
★★★★★
I never knew what scrapple was but my grandparents who lived in Lebanon, Pa. fried it until it was soft then spread it on bread and put syrup on it then ate it like you were eating a piece of toast and we loved it.
It is really popular in PA. Thank you for reading, Laurie
Grew up in Milton, Delaware. Always had Milton scapple in the house. Was a family favorite. Now, living in Florida, we have a limited selection. But, still enjoy frying or air frying, some slices to enjoy as a dinner sandwich with eggs. Num, num!
★★★★★
Gonna try this in the morning. Budman1062’s comment reminds me that my husband, from York County, PA always ate it with syrup on it.
For folks from the Upper Midwest, the flavor profile for Scrapple is a but like Pudding Meat but with a much firmer texture.
★★★★