Fast-food aficionados are all abuzz over the McRib, the sandwich with a sizable cult following enjoying a return engagement at McDonald’s locations through November 14. Seriously, how many foodstuffs do you know of that have their own locator map so that die-hard fans can get their fix? The pork patty itself is something of a technological marvel, with emulsified bits of pork meat molded into the shape of ribs.
The more I pondered the McRib, the more it seemed like a descendant of scrapple. For those not in the know, this traditional breakfast food combines grain with the scraps and trimmings of meat, including organ meat, left over from butchering a hog. The mixture is boiled and allowed to set before being molded into a loaf, sliced up and finally pan-fried until golden brown. Like the McRib, scrapple is a distinctively American pork product and remains a regional favorite.
The dish has its roots in the black blood puddings found in Dutch and German cuisine. Immigrants brought the dish, also known as pawnhoss, to the New World in the 17th century, where it became most closely associated with the Pennsylvania Dutch communities. In this country, blood was omitted from the meat mix and European grains were replaced with American ones, such as buckwheat and cornmeal. Seasonings can vary depending on locality, with Philadelphia scrapple going heavy on the sage, while more Germanic versions favor marjoram and coriander. The dish was a commonsense means of extending leftover meat and avoiding waste, making as much use of an animal as possible. While pragmatic, the flip side is that organ meats can be very high in fat and cholesterol, so regularly incorporating scrapple into your diet might not be the best idea. Nevertheless, it remains popular and has spawned local celebrations, such as Philadelphia’s Scrapplefest and Bridgeville, Delaware’s Apple-Scrapple Festival, which sports events like a scrapple shot-put contest. (And XBox users out there might also recall the scrapple commercial that was worked into the game Whacked!, with a line of dancing pigs being sent down a conveyor belt before being sloshed into tin cans. And I have to admit, the jingle is pretty catchy.)
My first encounter with scrapple was at the L&S Diner in Harrisonburg, Virginia, courtesy of an uncle who treated me for breakfast and didn’t explain what it was I was eating until after my plate was cleared. I took pause, but didn’t dwell on the matter too long because, frankly, the nondescript brown slice of pork-flavored something-or-other tasted great—though it’s difficult for anything that’s fried to be rendered unpalatable. When Snowpocalypse hit the D.C. area last year, this meatloaf of the morning was my comfort food of choice to get me through being stuck indoors for a few days. Former Food and Think blogger Amanda Bensen, on the other hand, seems to have had an unpleasant introduction to the dish, so much so that she turned vegetarian. Though based on her description of being served pork mush, I’m not sure that it was properly prepared. But, like with any regional cuisine, there are dozens of variations that can be had with the dish. Do you enjoy scrapple? If so, tell us in the comments section how you like it served.