Ingredients: Pork Stock, Pork, Pork Skins, Corn Meal, Wheat Flour, Pork Hearts, Pork Livers, Pork Tongues, Salt and Spices.
Slice 1/4″ to 1/2″ thick. Slices should not touch. Preheat pan to medium heat (375°F). Brown each side for approximately 10 minutes.
Scrapple is typically cut into quarter-inch to three-quarter-inch slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled; this is a good cooking method for those who like their scrapple crisp.
Scrapple is usually eaten as a breakfast side dish. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard. The state of Maryland is particularly in favor of scrapple topped with grape jelly. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish, and ketchup.
Habbersett brand has been around since 1863. The original facility was located in Media, PA.
Today, the Habbersett Scrapple Manufacturing plant is located in Delaware. With a staff of 60, Habbersett Brand is the Market Leader for scrapple in the Philadelphia area. Our distribution center in Folcroft, PA distributes our products throughout the Delaware Valley.
Habbersett has maintained its heritage of providing distinctive quality packaged Scrapple, Sausage and Other Meat products made with the best practiced food safety standards. To support our commitment to food safety the Habbersett facility has been certified by NSF. The facility is also under continuous inspection by the USDA per guidelines.
Habbersett Scrapple 16 Oz (6 Pack)