About | RAPA Scrapple (2024)

FAQs

Is RAPA Scrapple already cooked? ›

Scrapple is fully cooked when purchased. It is then typically cut into 1⁄4-to-3⁄4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust.

Since the most traditional versions of scrapple rely heavily on organs, skin, feet and heads it is a genuine nose-to-tail, whole animal food. It is nutrient dense and, most importantly, bioavailable – which means the nutrients it contains are readily available to our human bodies.

In 1926, brothers Ralph and Paul Adams, the namesake for RAPA Scrapple, began a manufacturing plant in Bridgeville, DE, where they created the original scrapple recipes the company still uses today.

The brand also offers beef scrapple. Habbersett and Rapa, both owned by Jones Dairy Farm, are the two largest brands for scrapple. Both brands can be found in a majority of mid-Atlantic stores. American food writer and historian, Joshua Ozersky, considered Habbersett the best brand of scrapple.

Scrapple is completely cooked when you buy it, so technically you don't have to cook it for safety or health reasons. However, most people pan fry it to warm and crisp it up. If you have a loaf, cut it into 1/2- to 3/4-inch slices and pan fry them in butter, oil or lard until golden brown on both sides.

Once the packaging seal has been broken, it's best to cook and eat scrapple within 5-7 days or sooner, regardless of the expiration date on the package. If you've made your own scrapple from scratch, we recommend refrigerating it right away and cooking and consuming it within 5-7 days.

Scrapple originates from the frugal notion of wasting nothing in the kitchen. Made from pork offcuts and cornmeal, this dish is an embodiment of resourcefulness. It's a traditional breakfast staple in many Amish households.

Livermush. The Southern version of scrapple has its origin in the Great Wagon Road migration, which brought Pennsylvania Dutch farmers down to the other end of Appalachia.

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.

Scrapple is an Amish dish found in Pennsylvania. It is bread with crumbled sausage baked inside.

What is scrapple called in Germany? ›

As a rural tradition during hog-butchering time, scrapple dates to the sixteenth century in Germany, where it was called panhas, pawnhos, or pan haas, meaning “pan rabbit.” While parts of the pig became sausages or bacon, the rest, “everything but the oink,” was collected for scrapple and for black or blood puddings, ...

Scrapple. Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.

You can technically eat scrapple raw

By the time it hits the pan, scrapple is fully cooked.

What sets SPAM^® apart from other products that are made from chopped meats that are cooked and pressed together (we're thinking about scrapple): Spam is made from pork shoulder and pork ham, with no other scraps from the hog. Pork shoulder is considered a high-quality cut of pork today, although in 1937, it was not.

Those that do enjoy frying up a hot skilled of scrapple are probably easier to convince the benefits of meat by-products than those who are turned off by it. As for the scrapple-shaming audience, I hope I have at least broadened your opinion that animal by-products are completely fine for our pets' consumption.

Cut Original RAPA Scrapple into slices like French fries. Heat deep fryer to 425 degrees and fry slices for approximately 7-8 minutes. Place fries on plate and serve with salsa. Add side a of fruit and enjoy!

You can almost tell just by looking at them when they are done on the bottom side as you will see the edges start to brown. Then, flip to the other side and leave until that side gets nice and crispy and brown. Perfectly crispy scrapple! Once the scrapple is brown on both sides it is ready to eat!