Offal comes when you least expect it. There I was, sitting down to brunch at Egg, one of Brooklyn’s trenderias, when I noticed it under the meats section of the menu: “Scrapple, fresh from our farm, $3.” Would sweet success only cost me $3? Yes, especially if I convinced my dining companion to order the other thing I wanted to try, the candied bacon (coated in hard syrup candy, just as good as it sounds).
But after my long months of waiting, would scrapple live up to its expectations? After all, scrapple is hog offal (heart, liver, head etc.) combined with cornmeal and mush, typically eaten in parts of Pennsylvania, so it may be a regionally acquired taste. Let me assure you, though, that it is much better than it sounds. It was fried into moist little patties, which had the consistency of hashbrowns. The taste was similar to corned beef hash, but with a fattier tang, like lamb. I’m not sure if supermarket scrapple would be this good, but with such strong flavors it would be hard to go wrong.
So having conquered scrapple in its natural environment, I’ll be tackling it next on my home turf: cooking scrapple in my kitchen. Stay tuned to this space to see if I survive.