National Scapple Day

The story

National Scrapple Day celebrates the first pork-based dish invented in America, particularly cherished in the culinary history of the Pennsylvania Dutch and prevalent in the Mid-Atlantic states. Scrapple, originating from German colonists in the 17th and 18th centuries, is a unique meat dish made from pork scraps, offal, and trimmings boiled with bones for flavor. This mixture is then simmered with cornmeal, wheat flour, onions, and spices to form a loaf sliced and pan-fried. The term ”scrapple“ is derived from the German ”panhaskröppe,“ meaning ”pan rabbit slice.“ Over time, the recipe evolved in the Mid-Atlantic region, with cornmeal often replacing or complementing buckwheat. To celebrate, many cook scrapple using a recipe that involves combining cooked boneless pork loin, chicken broth, cornmeal, thyme, and salt, simmering until thickened, refrigerating, slicing, dusting with flour and pepper, and pan-frying. Condiments like mustard, ketchup, maple syrup, apple butter, honey, or jelly accompany the dish. While scrapple traditionally used all parts of the animal to avoid waste, modern versions may include beef, chicken, or turkey. Beyond its historic roots, scrapple has expanded to heritage-based restaurants, showcasing its adaptability. National Scrapple Day invites exploration of the rich history and diverse ways to enjoy this comfort food, with interesting facts including its medieval European origins and the 1879 legend of Rasher Liverbug proposing ”Enjoy Your Scrapple Labor Day.