How to Cook Scrapple
Good ol’ scrapple. Here at Stoltzfus Meats, we take scrapple very seriously and aim to produce the best tasting PA Dutch scrapple you can find. However, we know that cooking scrapple can be a bit challenging at times so we wanted to offer a couple suggestions so that you can enjoy this delicious meat from home.
First, let’s look at the history of scrapple. Scrapple is a traditional PA Dutch food that originated from German ancestors who settled in the mid-Atlantic states. According to The Encyclopedia of Greater Philadelphia, scrapple was a “rural tradition during hog-butchering time” in Germany. It was a good way for them to minimize scraps and use different parts of the pig that couldn’t be used in things such as bacon or sausage. As the tradition was brought to Pennsylvania, it meshed with local traditions and eventually became the PA Dutch food we know (and love) today.
At Stoltzfus Meats, our scrapple is kettle-cooked and has the perfect blend of spices. In our opinion, it is the most scrumptious scrapple you will ever taste! But the question is “how do I cook scrapple without it falling apart?” Good thing we have a few people around here who consider themselves “scrapple cooking experts!” And one of those people is none other than Stoltzfus Meats owner, Myron Stoltzfus. Myron shared two scrapple cooking options with us: pan fry or bake.
According to Myron, pan frying scrapple is the best way to prepare scrapple. Slice your scrapple into ¼ inch thick slices (or thicker if you like it to stay soft on the inside). Simply heat a skillet over medium heat with about ¼ inch of oil in the pan. You want the scrapple to be almost submerged in the oil. The oil helps to create a crispy shell. Put the scrapple into the hot oil and pan fry until brown and crispy on one side. Then flip and cook the other side. It’s that simple!
Another option for cooking scrapple is to bake it. Preheat the oven to 375 degrees F. Slice your scrapple into ¼ inch thick slices (or thicker if you like it to stay soft on the inside). Place your scrapple slices on a parchment lined baking sheet. Be sure to leave space in between each slice on the sheet. Bake for 30 to 40 minutes, depending how crispy you like your scrapple to be. You can flip halfway through to ensure even cooking, but that is not absolutely necessary.
Most importantly, Myron said to avoid flipping the scrapple multiple times, as moving it around more than necessary leads to it crumbling or starting to fall apart. When done correctly, these two scrapple-cooking methods should result in the perfectly cooked piece of scrapple: hot, perfectly seasoned Stoltzfus Meats scrapple with the perfect crisp on the outside. Serve it up with a side of eggs and toast and you have a delicious breakfast!