![]() ![]() ![]() Lehman: Before our summit, she was a scrapple convert but now she’s learned that jelly is an excellent ying to scrapple’s yang. ![]() Syrup also seems to add flavor while keeping scrapple’s structural integrity.Īs the tasters ate a bit of runny egg, a little toast and of course some scrapple, they formed their conclusions: The Scrapple Summit tasters assert that the jelly worked the best because it’s thicker than ketchup or hot sauce, which can soak through the crust, creating a mushy texture. There are purists, of course, that steadfastly assert that scrapple should be left in its pristine state. We also had hot sauce on the table, a good remedy if you want to cut through the flavor of any fatty food. From a strictly flavor standpoint: Sweet condiments work well with scrapple, balancing out the salty and fatty flavor. Thompson tried scrapple with ketchup, another popular condiment. Lehman told us a story about having lunch with a police source who dipped his scrapple in grape jelly. Several of the folks I talk to on Twitter recommended apple butter or maple syrup. There’s some back and forth on whether condiments should be used on scrapple. Our waitress recommended the next serving of scrapple be “Philly-style,” which is more thinly sliced and even crispier (and less wet inside).Īn authentic scrapple experience is to have it as part of a full breakfast, so we next ordered plates featuring sunny-side-up eggs, buttered toast, home fries and scrapple. Scrapple, even that which is cooked crispy, has a grainy, moist interior, which can surprise an eater who’s expecting a more solid inside like a breakfast sausage. Texture is where a lot of first-time scrapple eaters get stuck. “OK, that’s kind of wet in there,” Thompson said. Merlin and Thompson both broke open the plank of scrapple, poking at its interior. We started the tasting with straight-up scrapple, a thick slab of it expertly cooked extra crispy and well-done. (The Trivet in South Whitehall is an authentic diner, too, according to national diner expert Richard Gutman.) Now, back to the Scrapple Summit: We chose the Trivet because, unless you’re making scrapple at home, the next best place to have it is in a diner. The argument can be made that scrapple is a dish that encourages much less waste of a butchered animal (which is a good thing). Scrapple’s image problem is a direct result of its nose-to-tail ingredients. When it’s time to eat, the scrapple is sliced and fried in a skillet, often in butter, until crispy. The meat mush is then formed into loaves, which are allowed to cool and set. Spices are added, including sage, black pepper, salt and thyme. ![]()
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