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Fried Scrapple Sandwiches

judi

"Golden brown fresh scrapple on lightly toasted bread makes a great breakfast sandwich."
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Ingredients

15 m servings 294 cals
Original recipe yields 4 servings (4 sandwiches)

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Directions

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  1. Heat the vegetable oil in a large nonstick skillet over medium-low heat. Cook the scrapple until crispy and browned on both sides, 5 to 7 minutes per side. Drain the scrapple slices on a paper towel-lined plate. Place a scrapple slice onto a piece of toasted bread, spread with mustard, and top with another slice of bread to assemble.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 294 calories; 12.3 g fat; 35.7 g carbohydrates; 10.1 g protein; 31 mg cholesterol; 1040 mg sodium. Full nutrition

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Reviews

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Interesting how everyone has a slightly different way of eatting scrapple. We spray a frying pan with Pam, slice the scrapple thin, fry until crispy eat it with eggs and toast or as a sandwich ...

Scrapple is fatty enough that it doesn't need oil, only a hot pan...sear both sides. Instead of mustard, try Swiss or pepper jack cheese.

The key to perfect scrapple is a light flour covering prior to frying.

First off the scrapple must be about 1/2 inch thick, a 1/4 inch thick sandwich would be like eating a PB and J sandwich with one teaspoon of PB. A little canola oil to fry is just fine as it is...