………… and very easy to do. Only thing is, you must have scrapple. What? Scrapple. Wikipedia explains scrapple as,
Scrapple, also known by the Pennsylvania Dutch name panhaas or “pan rabbit,” is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania, Virginia and West Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.
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. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual “Apple Scrapple Festival” in Bridgeville, Delaware.
In composition, preparation, and taste, scrapple is similar to the white pudding popular in Ireland, Scotland, and parts of England and the spicier Hog’s pudding of the West Country of England.