Atlantic, it's entirely possible you've seen scrapple. If not, it might be time to learn more about this breakfast staple.

The flavor is in the fat Tradition: November is scrapple-making month, when leftover parts of slaughtered pigs are mixed in a cooked meat pudding.

Detractors feel that scrapple, the fried meat pudding augmented with corn meal, is the ultimate 1930s Depression food. A 1934 ad in The Sun may confirm this: “Let’s eat. Fried scrapple … ...

I consider myself something of an adventurer so I didn’t hesitate, regardless of the mixture’s reputation as alove it or hate it food. It was warm, meaty and — delicious. “Wait until it’s fully cooked ...

Almost every culture has its version of scrapple. France has its country pates, Holland has “balkenbrij,” and Germany has liver pudding. The Pennsylvania Dutch word for it, “Panhas,” can ...

Scrapple, the breakfast meat made with pig parts not often talked about — like snouts, livers and hearts — a thick layer of cornmeal mush, and sprinkles of herbs and spices, is not for everyone.

"Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania.

"Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania.

Let’s talk about Scrapple. Wait, what? The popular spelling bee board game? No, scrapple, as in, a delicious breakfast side dish. Many people have never crossed paths with this morning-meal ...

For additional apple flavor add one finely chopped apple that has been softened in 1 tablespoon of butter. Apple Cider Donut Bread Pudding, ahead of this weekend's Bridgeville Apple Scrapple Festival.