Royal Farms has brought “scrapple” back to its all-day breakfast menu, beginning April 6.
Scrapple, also known by the Pennsylvania Dutch name pannhaas (“pan tenderloin”), is 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, according to Wikipedia.
“Love it or hate it, scrapple is a staple of American culture—especially if you grew up in its hometown Pennsylvania or another Mid-Atlantic state such as New Jersey, Delaware, Maryland or Virginia,” the Baltimore-based convenience-store retailer said.
Scrapple’s hot, crispy, savory sausage-like flavor pairs well with condiments like maple syrup or ketchup, the company said.
The Royal Farms scrapple menu will include scrapple egg and cheese on a biscuit, waffle, Texas Toast, croissant, tortilla or a sub as well as a scrapple waffle bowl.
“At Royal Farms, we like giving RoFo Fans what they want. Bringing scrapple back to our breakfast menu is a labor of love for the dish that inspired Labor Day. We hope our RoFo Fans are as excited as we are to enjoy it again,” said Morgan Cannon, director of food services.
Royal Farms opened its first c-store in Baltimore in 1959 under the name White Jug. Today, the Mid-Atlantic chain has more than 270 locations in Maryland, Delaware, Pennsylvania, New Jersey, Virginia and West Virginia. The chain is known for its fried chicken.
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