Scrapple

A plate of scrapple
Alternative names	Pon haus, Krepples
Type	Pudding
Place of origin	United States
Region or state	Pennsylvania
Main ingredients	mush of pork, cornmeal, flour, buckwheat flour, spices
Cookbook: Scrapple    Media: Scrapple

Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit", 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. 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.