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Can You Eat Scrapple Raw?

Is scrapple already cooked when you buy it?

Scrapple is a Pennsylvania Dutch dish made from pork scraps and cornmeal.

Usually, it is precooked and served as a breakfast or brunch food.

Most mass-produced commercial scrapple sold in grocery stores is already cooked and just needs to be heated up before serving.

How can you tell if scrapple is already cooked?

You can usually tell by examining the texture of the scrapple.

Precooked scrapple should have a firm texture that holds its shape when sliced.

If the texture feels mushy or soft, it may not be fully cooked.

How to cook precooked scrapple

The most common way to cook precooked scrapple is to slice it into thin pieces and fry it until golden brown on both sides.

You can also bake it in the oven, grill it or microwave it.

Just make sure that you follow the instructions on the packaging for best results.

Can you eat raw scrapple?

No, raw scrapple is not recommended for consumption as it may contain harmful bacteria that could lead to foodborne illness.

Always make sure that your scrapple is fully cooked before consuming.

In conclusion, if you purchase store-bought mass-produced commercial scrapple, then most likely it will already be cooked and ready to heat and serve.

Make sure that you always cook your Scrabble thoroughly so that all harmful bacteria gets killed off prior to consuming.

Can You Eat Scrapple Raw? 1

Does scrapple have health benefits?

Scrapple is a type of meat dish that is typically made from pork scraps and cornmeal, which are then shaped into a loaf and sliced for serving.

While it may not be the most nutritious food out there, it does contain some health benefits.

Source of Protein

One benefit of scrapple is that it is a good source of protein.

Pork scraps are used to make scrapple, which means it contains some animal-based protein.

One 1-ounce serving of scrapple can provide you with about 3.5 grams of protein.

Vitamin and Mineral Content

Scrapple also contains small amounts of various vitamins and minerals.

For example, scrapple typically contains iron, zinc, and vitamin B12.

Low Carb Option

If you’re following a low-carb or ketogenic diet, you may appreciate that scrapple is relatively low in carbs compared to other breakfast meats like sausage or bacon.

That said, you’ll still need to pay attention to portion sizes if you’re trying to stay in ketosis.

All things considered, while not the most healthful option out there, when enjoyed in moderation as part of a balanced diet – and when consumed cooked – there’s no harm in indulging in some crispy slices of scrapple alongside eggs and toast every now and then.

How do people eat scrapple?

Scrapple is a popular breakfast meat that is enjoyed by many people.

Here are a few ways that people like to eat scrapple:

As a side dish

Many people like to serve scrapple as a side dish with their breakfast.

They will fry up slices of scrapple on the stove until they are crispy on the outside and then serve them alongside eggs, toast, and other breakfast staples.

In a sandwich

Some people like to use scrapple as the main ingredient in a breakfast sandwich.

They will fry up a slice of scrapple and then place it between two slices of bread along with cheese and other toppings.

In stuffing

Scrapple can also be used in stuffing recipes for Thanksgiving or other special occasions.

Some people will add cubed pieces of scrapple to their stuffing mix for extra flavor.

No matter how you choose to eat your scrapple, it’s important to note that it should always be cooked thoroughly before consuming.

Raw scrapple can lead to foodborne illness, so make sure that you cook it until it’s hot all the way through.

Which is healthier scrapple or sausage?


Both scrapple and sausage are made with parts of the pig that are typically not used for other purposes, such as the head, organs, and trimmings.

However, while sausage can contain a variety of spices and flavorings, scrapple is typically seasoned with just salt and pepper.

Nutritional Content

The nutritional content of both scrapple and sausage depends on the specific brand and recipe.

However, in general, scrapple tends to be lower in calories and fat than sausage.

Scrapple also tends to have slightly more protein per serving than sausage.

Sodium Levels

One area where scrapple falls short compared to sausage is in sodium content.

Because it is heavily seasoned with salt, a serving of scrapple can contain upwards of 500 milligrams of sodium.

Sausage, on the other hand, may contain around 250-300 milligrams per serving.


When it comes down to which is healthier between scrapple and sausage, it ultimately depends on individual dietary needs and preferences.

While scrapple may be lower in calories and higher in protein than some types of sausage, it tends to be much higher in sodium.

Additionally, some people may find the texture or taste of scrapple unappealing compared to sausage.

If you’re looking for a meat product that is high in protein but lower in fat and calories, both scrapple and certain types of sausage can fit into a healthy diet when consumed in moderation.

What state is known for scrapple?

Scrapple is a dish that originated in Pennsylvania, so it’s often associated with this state.

However, scrapple has become popular in other states on the East Coast as well, such as Delaware, Maryland, and New Jersey.

The History of Scrapple in Pennsylvania

Scrapple has been a staple food in Pennsylvania since the colonial era.

The dish was created by German immigrants who wanted to use every part of the pig when they slaughtered it.

They combined pork scraps with cornmeal and spices to create a protein-rich meal that could be stored without refrigeration.

The Popularity of Scrapple Today

Today, you can find scrapple on menus all along the East Coast.

It’s often served as a breakfast meat, cooked to crispy perfection and served alongside eggs and toast.

Some people even use it as a pizza topping or sandwich filling.

The popularity of scrapple is partly due to its affordability and versatility.

It’s made from pork scraps that might otherwise be wasted, which makes it an eco-friendly choice for meat-lovers.

However, some people are put off by the idea of eating pork scraps and find the texture unappealing.

Others worry about the health effects of consuming processed meats like scrapple.

The Verdict: Should You Try Scrapple?

If you’re curious about scrapple, it’s worth trying at least once.

Many people enjoy its hearty flavor and crunchy texture when cooked properly.

As for its health benefits or drawbacks, there isn’t much research available about scrapple specifically.

However, it should be treated like any other processed meat – consumed in moderation as part of a balanced diet.

In conclusion, while Pennsylvania is widely known for introducing the world to scrapple, this dish has gained popularity beyond this state in recent years due to its unique taste and versatility.

What parts of the pig are in scrapple?

Scrapple is a traditional food that originated from the Pennsylvania Dutch.

It is a type of breakfast meat that is made with pork scraps, cornmeal, flour, and spices.

The pork scraps used in making scrapple come from various parts of the pig.

Pork Head

One of the primary ingredients in scrapple is pork head.

The head of the pig includes ears, snout, and tongue which are boiled until all the meat falls off the bones.

Once boiled, it is shredded and minced into small pieces that get mixed with cornmeal to create the base for scrapple.

Other Pork Scraps

Apart from pork head, other parts of the pig are used to make scrapple which include heart, liver, kidney, and spleen.

These organs are typically low in demand and would otherwise go to waste if not used for scrapple production.


Bones play an essential role in making scrapple by providing gelatinous texture to the mixture.

Pork bones contain collagen which adds body to the final product.

Overall, while some people may be hesitant about eating certain parts of a pig that go into making scrapple or other similar meats like sausage or hot dogs, these ingredients have been enjoyed by many cultures for centuries.

Scrapple remains a popular breakfast staple across many states in America especially those with Pennsylvania Dutch heritage.

Is Scrapple Healthier Than Bacon?

Scrapple Ingredients

Scrapple is made from a combination of pork scraps and cornmeal, with spices added to give it flavor.

The pork scraps used can include the head, heart, liver, and other organs, making it a high-protein food.

Comparison to Bacon

Bacon is made from cured pork belly and is usually higher in fat than scrapple.

While scrapple does contain some fat due to the use of pork scraps, it tends to be leaner than bacon.

However, both foods are processed meats that should be consumed in moderation as part of a balanced diet.

Nutritional Comparison

In terms of nutrition, bacon tends to be higher in calories and sodium than scrapple.

A typical serving of bacon contains around 42 calories per slice and 137 mg of sodium.

In contrast, a serving of scrapple contains around 84 calories and 228 mg of sodium.

Which Is Healthier?

Overall, neither scrapple nor bacon could be considered “healthy” foods due to their high fat content and status as processed meats.

However, if you are looking for a slightly leaner meat option, scrapple may be the better choice.

It’s important to note that both foods should only be consumed in moderation as part of a balanced diet that includes plenty of fresh fruits and vegetables.

Too much consumption of either food can increase your risk for health problems such as obesity, heart disease, and stroke.

What is Scrapple Called in the South?

While many people are familiar with scrapple in the Northeastern United States, it is less well-known in the South.

However, scrapple does have its Southern cousins:


In South Carolina, a similar dish called “ponhaus” can be found. It is made from pork liver and cornmeal, just like scrapple.

However, ponhaus tends to be coarser and grittier than scrapple.


In Kentucky and Cincinnati, Ohio, a meat mixture similar to scrapple is known as “goetta.”

The main difference between goetta and scrapple is that goetta includes oats or other grains in addition to cornmeal.


Another Southern variation of pork meat mixture is boudin.

It’s found mainly in Louisiana where it’s made of pork liver, rice, onions and seasonings.

Despite these differences, these meat mixtures share the same basic idea as scrapple: using up all parts of the pig to create a hearty and filling food source!

Can You Eat Scrapple Raw? 3

What State Eats the Most Scrapple?

The Origins of Scrapple Consumption

Scrapple is a popular dish in many states in the U.S., but it originated in Pennsylvania.

The Pennsylvania Dutch, who settled in this area, were responsible for creating this dish which includes both cornmeal and pork scraps.

The Top Three States for Scrapple Consumption

While scrapple may have started in Pennsylvania, it is now enjoyed by many across the country.

According to recent surveys, the top three states for scrapple consumption are:

  • Pennsylvania: As expected, scrapple is still most popular in its state of origin. Many people here consider it a breakfast staple and enjoy it fried up alongside eggs and toast.
  • Delaware: This small state has a strong love for scrapple as well. Some even call Delaware the “Scrapple Capital of the World.”
  • New Jersey: The Garden State is also a big fan of scrapple. It’s not uncommon for diners and restaurants throughout New Jersey to serve up this tasty treat.

The Popularity of Scrapple Across the Nation

While these are the top three states for scrapple consumption, that doesn’t mean other states don’t enjoy this dish as well.

In fact, many grocery stores across the country now carry pre-packaged scrapple for those who want to try their hand at cooking it up themselves.

Whether you’re from Pennsylvania or Texas, there’s no denying that scrapple has become a beloved American food.

While some may turn their nose up at eating pork scraps, others relish in its unique taste and texture.

Wherever you are in the country, you’re sure to find someone who loves a good plate of fried scrapple!

What Brand is the Best Scrapple?

1. Rapa Scrapple

Rapa Scrapple is one of the most well-known brands of scrapple on the market today.

This brand has been making quality scrapple for over 100 years, and they are known for using only the best ingredients in their recipe.

Their scrapple is made from pork, cornmeal, flour, and spices, and it has a deliciously crispy exterior with a soft and tender interior.

Rapa Scrapple is available in many different varieties, including original, turkey, chicken, and beef.

They also offer a low-sodium option for those who are watching their salt intake.

2. Habbersett Scrapple

Habbersett is another popular brand of scrapple that has been around for over 150 years.

Their recipe includes pork stock, cornmeal, pork liver, spices, and pork hearts to create a flavor that is uniquely their own.

Habbersett offers a few different varieties of scrapple as well including original, turkey and beef flavors.

3. Leidy’s Scrapple

If you’re looking for an organic option when it comes to your scrapple selection than Leidy’s all natural scrapple may be your pick.

Deliciously made with simple ingredients including pork stock,corn meal,pork livers,pork,turkey or chicken hearts it’s definitely worth trying out!

Leidy’s also offers three easy-to-use forms of pre-seliced frozen bulk portions,microwaveable pieces or patties ready cooked which makes cooking time less daunting.

4. Stoltzfus Meats & Deli

If you’re ever traveling through Pennsylvania Dutch Country you’ll want to stop at Stoltzfus Meats & Deli!

Offering homemade products ranging from artisan meats to barbecue sauces they deliver quality in every product.

Their website crows that “Our Homemade ScrAPPLE beats anything you will find in any grocery store.”

They manufacture several flavors/different varieties of meat options to chose from that include Pork Sausage,Breakfast Sausage,Pork Roll,Turkey Sausage with Maple Flavoring and as expected our favorite.


The best brand of scrapple ultimately depends on your personal preference.

Many households have created family favorites passed down through generations.

Whichever brand choice you make when it comes choosing the best may take some trial and error but at least there are plenty of good ones out there.

Will you decide based on taste alone?

Nutritional values?

Or even texture?

Happy taste testing!

Can You Eat Scrapple Raw?

Can Scrapple Go Bad?

Scrapple is a popular breakfast food made from pork scraps combined with cornmeal and spices.

It’s usually served pan-fried and often paired with eggs, toast, or pancakes.

But like any other food, scrapple has a shelf life, and it’s important to know how long it can last in the fridge.

What is the Shelf Life of Scrapple?

Although scrapple doesn’t have an expiration date, it can go bad if not properly stored.

If kept in the refrigerator, it can last for up to 5-7 days.

However, if the scrapple has been frozen, it can last for up to 6 months.

How Do You Know If Scrapple Has Gone Bad?

It’s always important to inspect your food before cooking or consuming it.

If your scrapple has gone bad, you may notice a sour smell or slimy texture.

These are clear signs that your scrapple has spoiled and should be discarded immediately.

How Can You Store Scrapple Safely?

To ensure that your scrapple stays fresh, store it in an airtight container or wrap it tightly in plastic wrap before placing it in the refrigerator.

This will prevent bacteria from forming on its surface and reduce its exposure to moisture.


In conclusion, while scrapple can go bad if not properly stored, it can be enjoyed safely by following proper food safety protocols.

So next time you’re enjoying this classic breakfast dish, make sure you store any leftovers correctly and prioritize freshness!

Can You Eat Scrapple Raw? 1

Scrapple Recipe

A typical ingredient in scrapple, a traditional Pennsylvania Dutch dish, is leftover or otherwise discarded swine organs like trotters, liver, or heart.
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Course: Dinner
Cuisine: American
Keyword: Scrapple Recipe
Servings: 4
Calories: 581kcal


  • 1 Pan


  • 3 pounds boneless pork butt or 5 pounds bone-in pork but
  • 2 pounds bone-in pork such as rib tips, pork hocks, or shanks
  • 1 large onion peeled and quartered
  • 1 whole bulb garlic halved crosswise
  • 5 large dried bay leaves
  • 1 1/2 tablespoons black peppercorns
  • 2 teaspoons fine salt more to taste
  • 12 large fresh sage leaves
  • 2 sprigs fresh thyme
  • 1/2 teaspoon dried oregano or marjoram
  • 1 cup cornmeal
  • 1/2 teaspoon freshly ground black pepper more to taste

For Serving:

  • 2 tablespoons vegetable oil more as needed
  • 1/2 cup all-purpose flour optional


  • 4 cups of the pig broth should be added to a big pot. Sage, thyme, and oregano should be added. (If you have extra broth, save it in a container and use it in subsequent recipes by freezing or refrigerating it.) The broth should be brought to a boil, then simmered for five minutes on a low heat.
  • Sage and thyme leaves should be transferred to a cutting board using a slotted spoon. Sage should be chopped, and thyme leaves should be separated from the stems.
  • Whisk the cornmeal into the simmering broth gradually. The mixture should boil. Simmer, stirring often, for 12 to 15 minutes or until the mixture thickens.
  • In the meantime, add the chopped pork to a food processor, working in batches if required. Instead, run it through a meat grinder with a coarse-disc attachment or finely chop the pork by hand.
  • In a sizable basin, mix the ground pork, cornmeal, saved herbs, and pepper. As needed, add additional pepper and salt to the seasonings to taste.
  • Using parchment paper, line a loaf pan that measures 9 x 5 inches or 8 1/2 x 4 1/2 inches, leaving some overhang for subsequent removal. Spreading and smoothing the scrapple mixture to create a loaf, spoon it into the pan. Let to cool, then cover and chill for at least three hours to achieve firmness.
  • Sauté the scrapple.
  • Collect the ingredients for the scrapple.
  • In a big, sturdy skillet, heat 2 tablespoons of oil.
  • By using the parchment handles, take the scrapple out of the loaf pan. Throw away the parchment. Slice the scrapple crosswise into 1/2 to 3/4-inch thick pieces. If desired, coat the slices in flour.
  • If required, fry the scrapple in batches while cooking each side for 3 to 4 minutes until crisp and golden brown. Serve after draining on a platter lined with paper towels.



Calories: 581kcal | Carbohydrates: 46g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1260mg | Potassium: 828mg | Fiber: 6g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg
Tried this recipe?Let us know how it was!

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