While 1/4 in (0. 6 cm) slices are the most common, try ½ in (1. 3 cm) thick slices if you prefer them to be a bit chunkier. For even thicker slices, try ¾ in (2 cm). Bear in mind that these will need to be cooked for longer though. [2] X Research source
Don’t add too much butter to the pan, as the contents of the scrapple has enough grease. Too much butter will make the scrapple too oily when it has finished cooking. Since the scrapple in the pan will be producing grease, this makes it less likely to burn.
The slices will stick together if they are cooked too close to each other in the pan.
The length of time that it takes to pan-fry the scrapple depends on the thickness of the slices. Thin slices can cook in as quickly as 3 minutes, while thick slices may take up to 10 minutes on each side. Watching for the crispy edges and browning color is the best way to monitor how the scrapple is cooking.
You could also use a frying fork to remove the slices from the pan if you prefer. [7] X Research source Scrapple is best served when it has been left to sit for a few minutes on the plate first. Pan-fried scrapple slices are commonly served in sandwiches or with fried eggs, and leftovers can be refrigerated for up to 1 week.
If you prefer, you could also use a light coating of spray oil on the oven tray instead.
It is important to make the slices consistent in size, so that they all cook evenly in the oven.
Leaving a gap in between each slice also lets the “crust” of each slice form properly. Baking scrapple slices makes them less greasy than using a frying pan.
When you are turning the slices over, be very careful as they will still be relatively soft at this point, and can easily break apart.
Baked scrapple is usually enjoyed alongside scrambled eggs or on waffles. Leftovers can be stored in the fridge for up to 1 week.
