Food & Spirits: An Ode to Scrapple


Your cholesterol may go up just reading this. You have been warned. 

When I was nine or ten and eating at Dienner’s Country Restaurant in Lancaster, Pennsylvania, I placed something on my plate from the buffet that looked like a brownie to my young and naive eyes. I took a bite. It was no brownie. When the waitress came by, no doubt a Mennonite herself, I asked what exactly “scrapple” was. Without holding anything back, she bluntly said, “Well, when we’re done butchering the animal and making sausages and bacon, whatever is left gets ground up into scrapple.” She actually said it with a pleasant smile on her face before moving on to another table. Being as young as I was, of course, I was a bit grossed out. Fast-forward 15 years or so, and scrapple has become one of those treats I look forward to when I get to Amish Country. In fact, the only place I will eat it is at Dienner’s because I know it is fresh. If you’ve been following this blog the last few days, you’ll see my review of said restaurant. Not to rehash what I previously said, but the place is amazing. Their bacon is crispy—the best you’ll ever have. There are two different kind of sausage, and all other kinds of meat dishes. But then there’s the scrapple. Pork-heavy, deep-fried, artery-clogging goodness. Hey, pass the Lipitor.

Read the rest at Greg’s new food blog by clicking here.

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