Scrapple

Scrapple, also known by the  name pon haus, is traditionally a  of  scraps and trimmings combined with  and, often  flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the (,, , and ). Scrapple and pon haus are commonly considered an ethnic food of the, including the s and. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.

The name pon haus is related to Panhas or Pannas, which is given to a similar preparation in northwestern.

Composition
Locally called "everything but the oink" or made with "everything but the squeal", scrapple is typically made of, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically, , , , and others, are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.

A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available.

Preparation
Scrapple is typically cut into quarter-inch to three-quarter-inch slices, and pan-fried until browned to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled; this is a good cooking method for those who like their scrapple crispy.

Scrapple is usually eaten as a breakfast food, and can be served plain or with, , jelly, , , or even mustard, and accompanied by , , or. In some regions, such as, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes and then mashed with fried eggs,, and.

History and regional popularity
Scrapple is arguably the first pork food invented in America. The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the dish called panhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas," "panhoss," or "pannhas" in parts of Pennsylvania. The first recipes were created by Dutch colonists who settled near and  in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C. and surrounding eastern Pennsylvania, New Jersey, Maryland, Delaware and the. Its popularity on the Delmarva Peninsula is celebrated annually during the "Apple-Scrapple Festival" in Bridgeville, Delaware.

In composition, preparation, and taste, scrapple is similar to the white pudding popular in, and parts of  and the spicier Hog's pudding of the  of England.