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Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Scrapple.
Scrapple, for the uninitiated, is a dish true to its name. At diners and breakfast tables across Philadelphia, the metro-area nearest to the Pennsylvania Dutch communities who invented it, slices of scrapple are hacked off of a larger block, seared hot in butter, then hit the plate a deep golden brown and still sizzling. But in its raw form, it is essentially a cold, hard block of congealed and mushed pork scraps. Put another way: the absolute tastiest, most flavorful parts of the pig, otherwise destined for the trash. In Philly, they call it breakfast.
