You may be wondering what scrapple is. I didn’t have any clue until I spotted this day on the calendar and then I was like, “Well, I’m not making that.”
According to Wikipedia, “Scrapple, also known by the Pennsylvania Dutch name panhaas 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.”
Does that sound tasty to you? Because it doesn’t to me. With these food holidays, I gave myself reign to reinterpret a dish, and National Scrapple Day was definitely one of them. Instead of making a traditional scrapple, I opted for a cornmeal-fried pork sandwich. I’m using pork and cornmeal, both ingredients found in scrapple, and then also, I read that traditional scrapple is sometimes served with or on bread so there ya go, my sandwich was born.
When making this, don’t forget the hot sauce!
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