Scrapple with Gravy
Crisp-fried scrapple slices with gravy, the Delaware diner plate. A pork-and-cornmeal loaf, sliced and fried, served under milk or sausage gravy.
| Category | Plates & Classics |
|---|---|
| Origin / Region | Delaware Diners |
| Classic base | The scrapple slices themselves |
| Prep time | About 15 minutes |
| Storage | Keep the scrapple loaf wrapped and refrigerated; slice as needed. |
| Shelf life | A serve-at-once plate; the loaf keeps a week refrigerated |
| Best uses | Breakfast plates, Delaware diners, Delmarva tradition |
| Substitutes | Fried mush under gravy, the vegetarian-adjacent cousin |
| Last checked | October 18, 2026 |
About it
Scrapple — the Pennsylvania Dutch 'panhaas' carried down the Delmarva — is pork scraps and cornmeal set in a loaf, sliced and fried. Delaware diners made it a breakfast institution, and gravy is its local escort.
Making it
Slice scrapple a quarter inch thick, dust lightly with flour, and fry in a hot skillet until both sides are deeply crisp. Serve with milk or sausage gravy poured over or alongside.
Serving it
Two or three slices per plate, gravy over, eggs alongside. Apple butter on the table is the Delaware counter's other tradition.
Swaps & pairings
Gravy over versus gravy beside divides Delaware counters; beside keeps the crust. Syrup instead of gravy is the Pennsylvania reading.
More from this region: Delaware Diners