Scrapple Sandwich on a Hard Roll
A scrapple sandwich on a hard roll is a hearty breakfast staple from the Mid-Atlantic region of the United States, particularly popular in Pennsylvania Dutch country. It consists of a slice of scrapple—a savory loaf made from pork scraps and trimmings combined with cornmeal and flour—pan-fried until crispy and served on a sturdy, crusty hard roll.
🍽️ Nutrition at a glance
This sandwich is high in both protein and fat, providing a substantial energy boost, with a moderate amount of carbohydrates from the roll and cornmeal. A typical serving offers a good source of iron and B vitamins, with a calorie count likely in the range of 400-500 kcal.
Nutrition breakdown
| Calories | 460 kcal |
| Protein | 22 g |
| Carbs | 38 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 890 mg |
| Iron | 3.2 mg |
| Niacin (B3) | 6.5 mg |
| Vitamin B12 | 1.8 mcg |
| Selenium | 18 mcg |
| Phosphorus | 210 mg |
| Zinc | 3.1 mg |
| Thiamin (B1) | 0.8 mg |
| Potassium | 280 mg |
Per 1 sandwich (approximately 220 g) · estimated, varies by recipe
💡 What's interesting
Scrapple is a classic example of nose-to-tail eating, born from a frugal tradition of using every part of the pig. Its unique texture—a crispy, fried exterior giving way to a soft, porridge-like interior—makes it a beloved regional comfort food.
