In neighboring Delaware and the surrounding Mid-Atlantic states, one of the favorite foods that is often eaten for breakfast is scrapple, a rectangle-shaped pork relative of sausage, writes Andre Lamar for Delaware Online.
Scrapple is made from leftover pig parts, cornmeal, and flour. The meat is made into a loaf before it is sliced and usually fried in a pan until crispy. This creates a treat that is crunchy on the outside but mushy on the inside.
Similar to breakfast sausage, scrapple is often eaten with eggs, pancakes, and hashbrowns. Sometimes it is used to make sandwiches or even hot dogs.
The popular type of meat dates back to the 1600s in Germany. It was originally called panhas, pawnhos, or pan haas, which translates to “pan rabbit.”
German immigrants who arrived in Pennsylvania and settled in and around Chester County in the 17th and 18th centuries re-created the dish. From there, the food now known as scrapple spread across the region.
Read more about the historic roots of scrapple in Delaware Online.