I remember my first time trying scrapple, a traditional dish from Pennsylvania. We were having brunch at Ina’s in Chicago and a friend ordered scrapple thinking that it was a new name for a scrambled egg dish. Disappointment was inevitable when out came these fried patties of pork and cornmeal. However, the disappointment stemmed from the lack of toast not the last of taste. My second and most recent taste was at the Publican where it was delicious and crispy.
Now there is certainly bad, and bland, scrapple to be had, but if you are combining cornmeal and pork, if you do it right, it is going to be good. The problem is that there is a recipe for every person who has made scrapple and you can not tell good from bad. Continue reading