I’m from Ohio. When I moved to Philly seven years ago, the words “What the hell is scrapple!?” fell out of my mouth, quickly followed by an “ew, are you kidding me!?” I fancy myself pretty open-minded about food, but a pork leftover mash-up loaf just didn’t sound appealing to me.
Over the years, I had plenty of opportunities to order it, but I always opted for a safer breakfast meat option. Then, one day, hungover as shit and in a bad mood, I put in a to-go order for some Cap’n Crunch encrusted French toast and BOOM…
“Sausage links, sausage patties, bacon or scrapple?”
“Scrapple. Why the hell not?” I probably wasn’t going to eat it anyway, I was in this for the French toast.
It was so cool. Love at first bite; a great sausage flavor with a totally different texture, soft on the inside and crispy on the outside. Yum.
I had still never cooked it myself. I figured it was time. I wanted to make a grilled cheese that used it but also had something sweet to cut the saltiness of the meat. Apples and honey ended up being the winner. Hope you enjoy!
Scrapple Apple Grilled Cheese
2 slices of French bread
granny smith apple
Please note, I’m not giving you amounts because bread comes in all different sizes. Use your best judgment in covering the bread appropriately with the ingredients.
In a skillet, melt 1-2 tbsp butter. Cut enough scrapple to cover your slice of bread. (Make sure it’s kind of thick, you want to taste it!) Cook in butter, 3-4 minutes for each side, until it’s nice and crispy.
Meanwhile, cover a slice of bread in a layer of aged cheddar. Next, top that with thin slices of the apple and a generous drizzle of honey. Remove the cooked scrapple and place it atop the apples. Top that with a layer of fontina and your other slice of bread.
Butter both sides of your sandwich. Place in the skillet (that you cooked your scrapple in). You may want to use a press to compress your sandwich. Cook over medium-low heat for 3-5 minutes per side. You’ll know it’s done when the cheese is melty and the bread is brown and crispy.
February 15, 2014 @ 11:30 pm Joe Burkle
Reblogged this on Life Explorer and commented:
February 21, 2014 @ 7:20 am laibasausage
Wow! Really a great post…i like it 🙂
Specially invite you to like and follow my articles
February 22, 2014 @ 1:59 pm The Novice Gardener
Moved to Philly area 14 years ago. Still don’t like scrapple. But your sandwich can easily change my mind. Looks so yum! 🙂
November 7, 2015 @ 4:38 pm Adrian Seltzer
To get extra on your Scrabble dredge it flour before frying.