The later scrapple is thought to come from the English work scrap and the German scrabbel, both of which can refer to food leftovers. In this way the name of the dish would refer to the vessel it is cooked in, similar to chowders or terrines. William Woys Weaver, however, has traced panhas back to the 1500’s and thinks that the term may be derived from the word panna which is a type of Celtic vessel. if some other grain is substituted the product is no longer a panhas. According to William Woys Weaver Weaver, William Woys. As it cooled it became solid so that it could be sliced.īuckwheat is considered important to the flavor of true Philadelphia scrapple. The resulting gruel was boiled until it resembled a thin mush, then put in a vessel to form a loaf. The fat, which collects at the top, was removed, and buckwheat and corn meal were added for thickening.
SCAPPLE KEY PLUS
The mixture was seasoned with sage and pepper plus any additional seasonings desired. They were then removed from the water and chopped or ground fine before being put back in the water. These parts were boiled together in a small amount of water until tender.
The word offal refers to the entrails, although today it is used more broadly to mean any edible organ including entrails. Haslet refers to the heart, liver, and other edible organs. Traditionally, scrapple was made with pig’s haslet and offal. The use of the leavings from butchering was an effort to reduce waste, not an excuse to serve inedible food. As this explanation shows, scrapple has a long history and tradition, and although it is indeed made from leftovers and “parts” it is not made from inedible parts. There is a myth, even among those who love scrapple, that it is made with “stuff they sweep off the meat house floor.” The grainy texture, which comes from a large amount of corn meal, is claimed to be bone meal! Scrapple, then, is seen as just an excuse to use whatever parts would normally be discarded. In parts of Pennsylvania, these names are still used. These names are thought to refer to the German false hare which was used to describe a meat loaf. There were similar English versions as well, dating as far back as 1390.Įnglish language instances of the Pennsylvania Dutch name pawnhas, pawnhoss, pon haus, and pan host predate the name scrapple, which is not recorded until the 1820’s. The Philadelphia version also uses savory and thyme.
The American version also sticks to a standard seasoning of sage and pepper with different regions adding additional herbs or spices too. The American version is different in that it uses buckwheat and cornmeal instead of European grains and omits the blood. These are made with pork parts and blood simmered until they form a gelatinous gruel which is thickened with a grain meal, seasoned with spices, and cooled into a sliceable loaf. Scrapple is most likely derived from German black puddings called panhas. Usually eaten at breakfast, scrapple is also called Philadelphia Scrapple, despite the fact that its origins are actually German. Most people outside these regions have never heard of it, but it can also be purchased as a commercial product in other U.S locations. It is very popular on the Delmarva Peninsula and is celebrated the second weekend of October during the annual “Apple Scrapple Festival.” Each region tends to favor different variations of the product. Scrapple is a sausage dish enjoyed primarily in the Pennsylvania Dutch region and in parts of the neighboring states of New Jersey, Maryland, and Delaware.
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