Wednesday, November 14, 2007


Here is another mid-Atlantic classic: RAPA Scrapple. I like the regular flavor. It is a cross between sausage and a French pate. Scrapple is always served hot, and fried for best results. Slice pieces from the loaf just as you would with Spam. Place in frying pan with your choice of cooking oil. Make sure the outside is crispy on both sides; it's not Scrapple if the outside isn't crisp. This goes great with any type of eggs for breakfast, or as a main course for dinner with a potato side dish. There is a website but it appears to be out of date. But Scrapple will never be out of fashion in this part of the country.

No comments: