Opinion |

Scrapple is a classic breakfast staple (L.A. PARKER COLUMN)

Let’s talk about Scrapple.

Wait, what? The popular spelling bee board game?

No, scrapple, as in, a delicious breakfast side dish.

Many people have never crossed paths with this morning-meal favorite.

Vegans, you may just want to find something else to read in the paper.

Back in my childhood farm days, September meant a killing of livestock as we stockpiled food items in preparation for winter. Pigs served as the primary food item as all family members participated in the harvesting.

“We use everything but the oink,” mom Ella Melba Parker said.

Scrapple is typically made of pig parts including the head, heart, liver, and other scraps which are boiled with any bones to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.

The finely minced meat is returned to the pot and mixed with seasonings, typically sage, thyme, and black pepper. The mush is formed into loaves and allowed to cool thoroughly until set.

Scrapple is fully cooked when purchased. A personal preference uses quarter-inch slices of Scrapple, dusted with flour then fried slowly in minimal butter or olive oil until each side is crispy and golden brown. Some restaurants deep fry scrapple but that saturates it with oil. Always request your order gets pan fried.

In October, Bridgeville, DE hosts an annual Apple Scrapple Festival celebrates agriculture and the breakfast meat.

Scrapple, popular in Mid-Atlantic states, usually serves as a breakfast meal with eggs and grits. Many devour the item with jelly, ketchup, apple butter, honey, and mustard.

Find scrapple in your grocery store’s freezer section or near breakfast sausage items. Give it a try. Coming soon? Will answer a famous line offered by Joe Pesci in the popular film My Cousin Vinny.

“What is a grit anyways?”