Hatfield Beef Scrapple
Ingredients: Beef Stock, Beef, Beef Hearts, Yellow Corn Meal, Beef Liver, Buckwheat Flour, Wheat Flour, Salt, Whole Wheat Flour, Sodium Citrate, Sodium Diacetate, Spices, Dextrose, Flavoring
Hatfield Beef Scrapple is a twist on the traditional pork variety. Ground cornmeal with tender morsels of beef, scrapple is great baked or fried, and serves as the perfect complement to sausage, bacon, and eggs.
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.
BROWN ‘N’ SERVE
- Preheat greased skillet to medium (375°F).
- Place ¼ inch slices (not touching) in pan.
- Brown each side of the Hatfield Beef Scrapple 8-10 minutes to desired crispness.
Over 110 years ago John C. Clemens began Hatfield Quality Meats’ tradition of satisfying customers with quality, delicious pork products in the Philadelphia farmer’s markets. Since that time, the Clemens family and their partners have committed themselves to building on, and strengthening, the tradition Clemens started in 1895.
The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called “Pannhaas,” “panhoss,” “ponhoss,” or “pannhas” in parts of Pennsylvania.
Hatfield Beef Scrapple 1 Lb (6 Pack)