A plate of scrapple
|Alternative name(s)||Pon haus|
|Place of origin||United States|
|Main ingredient(s)||mush of pork, cornmeal, flour, buckwheat flour, spices|
Scrapple, also known by the Pennsylvania Dutch name pon haus, 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 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 Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania. Virginia and West Virginia). Scrapple and pon haus are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, 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 sage, thyme, savory, black pepper, 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.
Scrapple is typically cut into quarter-inch to three-quarter-inch slices and pan-fried until brown 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 side dish. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard. The state of Maryland is particularly in favor of scrapple topped with grape jelly. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish, and ketchup.
One example of "Pennsylvania Dutch" ponhaas that moved down the Ohio River to Owensboro, Kentucky, and Evansville, Indiana, in the early 20th century involved adding pieces of roast pork to a thick cornmeal mush with only salt, pour into bread pan, let set up overnight, then slice, and fry with small amount of bacon grease in a mostly "dry" skillet on medium to medium low heat till the outside surfaces and pork bits are crispy, and serve at breakfast with maple syrup.
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 Low German 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 Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual "Apple Scrapple Festival" in Bridgeville, Delaware.
In composition, preparation, and taste, scrapple is similar to the white pudding popular in Ireland, Scotland, and parts of England and the spicier Hog's pudding of the West Country of England. A popular vernacular description of the content of Scrapple is: "Everything but the Oink!"
See also 
- "Recipe - Pon Haus (Scrapple)". Cooks.com. Retrieved 2011-04-10.
- "Homemade Scrapple (PA Dutch Pon Haus) | Recipe from Teri's Kitchen". Teriskitchen.com. Retrieved 2011-04-10.
- "Scrapple Recipe". Food Network. Retrieved 2011-04-10.
- "About.com, PA and NJ Regional Recipes. Scrapple Recipes". Philadelphia.about.com. 2009-08-20. Retrieved 2011-04-10.
- "Rappa Scrapple, Beef". Rapascrapple.com. Retrieved 2011-04-10.
- "Prevention Magazine, turkey scrapple. January 1984". Astray.com. 1997-04-23. Retrieved 2011-04-10.
- Scrapple or Pon Haus (the Pa. Dutch name). February 22, 2008.
- Personal Story: Lynn B. Wilson, 2013, Honolulu, HI
- Weaver, William Roys (2003). Country Scrapple: An American Tradition. Stackpole Books. p. 8. ISBN 978-0-8117-0064-1.
- "Definition of "pannhas", Dictionary.com Unabridged (v 1.1), based on the Random House Unabridged Dictionary, © Random House, Inc., 2006". Dictionary.reference.com. Retrieved 2011-04-10.
- "Habbersett Scrapple Corporate Internet Site, History". Habbersettscrapple.com. Retrieved 2011-04-10.