Have you heard of scrapple? I hadn’t either, until I met my husband of course. My very east coast husband. While we were dating, he raved about this delicious breakfast treat called “scrapple”, a good ol’ home cooked delicacy. Kind of like bacon… pan-fried and served with eggs or pancakes. I looked for it everywhere we went in Utah, but I never saw it anywhere. Turns out, it is made up of all the leftover pig parts that don’t get used for other things- compressed neatly into a square. Scrapple is “pork scraps and trimmings combined with cornmeal and 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.” You slice it up into 1/4 inch slices and fry it. I know what you are thinking, “umm leftover parts? that doesn’t sound good.” I told Jazz that someday I would try it, not thinking that we wouldn’t encounter it in the near future. I don’t do well with “parts” in my food.
And because I am the Most Awesome, Most Supportive, Most Beautiful wife in the world, I took a bite. Of pork “parts.” My opinion, if you can buy your meat off of the internet, it probably isn’t meat. Just sayin.
*special thanks to Scott and JaNae for making Jazz’s dreams come true..
the sorensen six 
lol! Oh dear… you are much braver then I. I dont think I could do it. But you are awesome to be supportive. Hooray for trying new things!
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The most shocking thing in this post was the PB on the pancakes, very intriguing! Do you also use syrup as well as PB? I will have to give this a try. Didn't bat an eye at the whole scrapple bit as we live in PA, but never, ever would I give it a try! Good for you for being so brave!
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Duh! Just looked at the picture again, yup, the syrup is there!
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Oh the scrapple stories I have!!( Being an east coast native myself).You really DON'T want to know what's in it. My sister in Dover lives on the stuff…personally I never acquired a taste for it. The fact that you actually found it and fried it up for Jazz is TRUE LOVE, sister. It's scary stuff. Not sure it even qualifies as a food.
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lol! “Don't like parts” – search for 'meat slurry' and you find out it's what chicken McNuggets are made of. Search for hot dog ingredients – or don't if you like them already, you maybe shouldn't know. I grew up back East and we had RAPA brand scrapple made by a company founded by brothers Ralph and Paul (hence the name RAPA) and IMHO, it's the best, but it's all pretty similar. Great served pan-fried as suggested and placed on toast. However, it is NOT a food for someone wanting to limit their cholesterol intake.
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As for peanut butter on pancakes being odd, well, pancakes are just another form of bread. Other toppings we also used were, if we had steak, potatoes and gravy for dinner the night before, we'd dice the leftover steak and potatoes up tiny and put in and the gravy over the pancakes.We also used to fix liver and onions for dinner and plan on using leftover liver (diced tiny) and onions and gravy as toppings for pancakes the next morning.Again, liver is NOT something for people who are watching their cholesterol. But neither is frying your eggs in the leftover bacon grease (very tasty!), but we also did that. (- grew up in the 50's)
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Last recipe suggestion: If you had lots of leftover mashed potatoes from the night before, fry up the leftover in pancake-sized patties until it'd browned enough to hold together. Makes a nice breakfast, too.
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