Scrapple is an earnest, unpretentious food and a favorite of many. It’s also a quintessential Pennsylvania Dutch dish that can trace its roots back to Germany.
But, in my opinion, the charm of this Northeast’s best breakfast food comes down to its flavor profile and texture. It has crunchiness that rushes across your palate, followed by a burst of savory goodness from the pepper and sage. The scent is that of untold opulent and often invokes memories of family feasts and good times.
Sadly, if overcooked, this appetizing delight falls apart and gets soggy. However, you may avoid all of these unpleasant connotations by cooking it in the microwave.
Here’s how to cook scrapple in the microwave.
Dice scrapple into uniform pieces and place them on a microwave-safe plate lightly coated with a non-cooking spray. Microwave the pieces on high for 2-3 minutes, flipping halfway to cook on each side. Once they’ve reached your desired level of crispness, remove them from the microwave and serve.
For more insights on microwaved scrapple, how to cook them, helpful tips, answers to your frequently asked questions, and much more read below!
What is scrapple, and is it healthy?
Scrapple is a classic Pennsylvania Dutch dish made from pig scraps, cornmeal, wheat flour, and spices.
It was initially developed as a way to use the otherwise undesirable parts of the hog unsuitable for ham or bacon production.
Today, this time-honored delicacy is relished globally, but especially in Philadelphia, where it is served alongside the city’s signature sandwich, the Philly Cheesesteak. However, you can eat it with eggs for breakfast or enjoy it fried on toast.
It also has this incredible taste profile that no other dish can complement. The earthy flavor, combined with a hint of sweetness from cornmeal, make for an unforgettable culinary experience. I especially love the saltiness of the pork fat and the peppery undertones of the black pepper.
But is scrapple good for you?
While it is not particularly healthy, it does contain high levels of Vitamin A, which is primarily sourced from pig liver. Furthermore, contrary to popular belief, scrapple is relatively low in cholesterol than sausage or regular bacon. In fact, it only contains about 250 percent less of the amount found in those two types of meat.
So, if you’re looking for a less fatty and savory dish to satisfy your cravings without all the guilt, give scrapple a try.
Can You Cook Scrapple in The Microwave?
Cooking scrapple in the microwave is an easy and quick way to put a warm meal on the table.
However, it is not always a roller coaster ride.
As mentioned earlier, scrapple is a delicate meatloaf mixture. For this reason, I find cooking it in the microwave tricky. Its distinctly mushy texture can easily break down when heated for too long, resulting in a soupy mess of breadcrumbs.
Furthermore, many folks struggle to achieve a crispy crust with their microwaved scrapple. Traditionally, this dish is pan-fried or oven-baked. While these methods are time-consuming, they give you more control over the process and results. A thick layer of lard ensures a coveted crisp exterior, which is impossible to achieve in a microwave.
But does this imply that microwaving scrapple is never worthwhile?
Not necessarily. With the right technique, it’s possible to get a crispy crust, fulfilling flavor, and velvety texture all in one. You see, microwaves cook unevenly, so some parts of the scrapple will stay moist while others become dry and crunchy. Luckily, there’s a simple fix.
The key is to strike a balance between power and timing. I recommend cooking at high power for short bursts rather than low power for prolonged periods. Keep an eye on the consistency of your scrapple while it cooks, and stop as soon as it achieves the desired texture.
It may take a few tries before perfecting this technique. But once you do, there’ll be no stopping you.
Tips For Microwaving Scrapple
When all is said and done, it is apparent that microwaving scrapple is a challenging process. Unlike other recipes, it requires a ton of patience and care.
Fortunately, there are a few simple measures you can take to make your microwaved scrapple recipe work.
- Slice or cube your scraps into small pieces to ensure they cook evenly and don’t burn on one side. I suggest not too thin slices, but also not too thick. If too thin, they will cook faster and burn; too thick, and they’ll take much longer to cook.
- Spray the microwave-safe dish or pan with non-stick cooking spray before adding the scrapples. The oil will prevent the pieces from sticking together while cooking and make them crispier. However, don’t go overboard! Remember, scrapple already has tons of fat, and adding too much oil will only result in a greasy mess.
- Avoid overcrowding the dish. Instead, arrange the scrapples in a single layer, ensuring they don’t touch. If you have more pieces than can fit in the dish, I suggest microwaving them in batches.
- Do not leave the scrapples unattended or for too long than necessary. As previously said, this Pennsylvania Dutch cuisine is prone to overcooking and becoming rubbery. The best way to avoid this? Keep an eye on the scrapples while they cook and rotate them periodically to ensure even cooking.
How To Cook Scrapple in The Microwave
If you’re pressed for time but still want that traditional flavor and texture of scrapple, there’s no need to panic. With just a few simple steps, you can make them at home in your microwave without much fuss. Here’s how:
- Using a sharp knife, slice your scrapple into slices or cubes.
- Spray the microwavable dish lightly with a non-cooking spray to ensure the pieces crisp up nicely.
- Arrange the pieces on the dish evenly so they don’t touch each other, and cover with a wet paper towel.
- Put the scrapple in the microwave and cook it on high for 2-3 minutes (time may vary depending on the wattage of your microwave).
- Rotate the scrapples every 30 seconds and continue cooking until desired crispiness is achieved.
- Remove from the microwave and let cool for 1-2 minutes before serving. I recommend a side of eggs to soak up all that delicious meaty goodness. But feel free to experiment!
What Goes Well with Scrapple?
Traditionally, scrapple is served with eggs for breakfast or as a side dish with dinner.
But, if I’m honest, this hearty concoction complements any meal. From scrambles and omelets to soups and salads, there’s no wrong way to enjoy your microwaved scrapple.
For example, if you have a leftover baked potato, top it off with some freshly cooked scrapple, chives, and an egg (scrambled or fried) for an amazing brunch dish. Or, if you’re looking for something savory, try crumbling this delight over salad greens for a protein-packed lunch or dinner salad that’s easy on the wallet.
I especially love it with apples, pineapples, or any other fruit. It adds a salty balance to all of those sweet fruits.
The list is endless. When it comes to scrapple, there are many ways you can enjoy it. Just get creative, get hungry, and enjoy one of Pennsylvania’s best dishes.
Faqs On How To Cook Scrapple in The Microwave
1. What’s the best way to make scrapple?
Scrapple is best cooked by pan frying. It ensures that it cooks evenly and crisps up on all sides. However, the method involves a substantial amount of oil which can make your dish greasy.
The other options include baking and microwaving, but if you’re pressed for time, the microwave is your best bet.
2. How do you cook scrapple so it doesn’t stick?
Simply brush the dish or pan with a dash of non-cooking oil. If you opt to bake it, line the baking dish with parchment paper and lightly coat it with cooking spray.
Above all, rotate the scrapple frequently to prevent it from burning or sticking to the bottom of the pan.
3. How do you know if scrapple is fully cooked?
Cooked scrapple should be golden brown on both sides. Cook for an additional 1-2 minutes if it’s too gooey.
However, the crispness of the crust will vary according to your preferences.
4. How long do you cook scrapple on each side?
The cooking time for scrapple depends entirely on the method used and the desired level of crispiness.
For example, microwaving your scrapple for about 1-2 minutes per side will give it a nice crispy texture. You can also fry it for about 5 minutes per side on medium heat.
5. Can you eat scrapple raw?
It is not recommended that you eat scrapple raw. Making scrapple involves grinding up pork scraps and cornmeal, which must be cooked to eliminate the possibility of foodborne illness.
Plus, cooking ensures it crisps nicely while retaining its delicious flavors.
Overall, cooking scrapple in the microwave is a viable option, especially if time is of the essence. However, you must exercise caution and closely monitor the dish while microwaving as it can easily overcook or burn.
Microwave it for too long, and the result will be dry, crumbly pork scraps. Too short of a cook time and the fat will not render properly, resulting in greasy bites. Finding that sweet spot where everything comes together is tricky, but with practice, it is attainable.