Scrapple vs. Souse — What's the Difference?
By Fiza Rafique & Urooj Arif — Updated on May 6, 2024
Scrapple is a mush of pork scraps and trimmings combined with cornmeal and flour, typically pan-fried, while souse is a dish of pickled meat and trimmings, often made with parts like pig's feet, prepared in a gelatinous vinegar-based broth.
Difference Between Scrapple and Souse
Table of Contents
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Key Differences
Scrapple originates from Pennsylvania Dutch cuisine and is made by boiling pork scraps to create a broth, which is then mixed with cornmeal, wheat flour, and spices before being formed into a loaf, whereas souse, often associated with Caribbean and Southern U.S. cuisines, involves cooking meat parts in a vinegar-based pickling liquid until tender and then allowing them to set in a gelatinous form.
The key ingredient in scrapple is typically the leftover parts of a pig, such as the head, heart, liver, and other trimmings, all of which are used to maximize the use of the animal. In contrast, souse also uses similar parts but emphasizes more gelatinous tissues like pig's feet or ears, which contribute to the natural gelatin that sets the broth.
Scrapple is seasoned with spices like sage, black pepper, and thyme, giving it a hearty, savory flavor profile, whereas souse is characterized by its tangy and slightly sour taste due to the vinegar and other pickling spices such as allspice, cloves, and bay leaves.
While scrapple is sliced and pan-fried until crispy on the outside, souse is served cold or at room temperature, making it more of a pickled snack or appetizer rather than a warm meal.
The texture of scrapple is somewhat crumbly and soft until fried, resulting in a crispy exterior. Souse, on the other hand, has a unique texture due to its gelatinous broth, which firms up when cooled and encases the meat in a jelly-like consistency.
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Comparison Chart
Origin
Pennsylvania Dutch
Caribbean, Southern U.S.
Main Ingredients
Pork scraps, cornmeal, wheat flour
Pork feet, ears, vinegar
Cooking Method
Boiled, then pan-fried
Pickled in vinegar, served in gelatinous form
Flavor Profile
Savory, spiced with sage, pepper
Tangy, sour, spiced with pickling spices
Texture
Crumbly, then crispy when fried
Gelatinous, firm jelly-like consistency
Serving Temperature
Hot
Cold or room temperature
Compare with Definitions
Scrapple
A traditional Pennsylvania Dutch dish made from pork scraps and trimmings.
Scrapple is typically served for breakfast, pan-fried until crispy.
Souse
Characterized by its tangy and sour flavor from vinegar and pickling spices.
The unique taste of souse is a favorite in Caribbean cuisine.
Scrapple
Contains a variety of pork parts including liver and other offal.
Scrapple utilizes the whole pig, making it a sustainable dish.
Souse
A dish made from parts of the pig such as feet and ears, set in a vinegar-based gelatin.
Souse is often enjoyed as a cold appetizer or snack.
Scrapple
Made by boiling pork parts to create a broth that is thickened with cornmeal and flour.
Scrapple is sliced and fried, often eaten with maple syrup or ketchup.
Souse
Typically served cold or at room temperature.
Souse is a refreshing option during warmer weather due to its chilled serving style.
Scrapple
Seasoned with hearty spices like sage and black pepper.
The savory flavor of scrapple comes from its rich spice blend.
Souse
The meat is cooked until tender and then allowed to set in its broth.
Souse's gelatinous texture is achieved by cooling the broth until it solidifies.
Scrapple
Served hot after frying to achieve a crispy exterior.
The best scrapple has a crunchy outside with a soft, flavorful inside.
Souse
Often made with gelatinous parts that naturally thicken the broth.
Pig's feet in souse contribute to the firm, jelly-like consistency.
Scrapple
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit", is traditionally 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.
Souse
To plunge into a liquid.
Scrapple
A mush of ground pork and cornmeal that is set in a mold and then sliced and fried.
Souse
To make soaking wet; drench.
Scrapple
A tool for scraping.
Souse
To steep in a mixture, as in pickling.
Scrapple
A mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells the mixture into a loaf.
Souse
(Slang) To make intoxicated.
Scrapple
To scrape or grub around.
Souse
To become immersed or soaking wet.
Scrapple
An article of food made by boiling together bits or scraps of meat, usually pork, and flour or Indian meal.
Souse
To attack by swooping down on. Used of a bird of prey.
Souse
To swoop down, as an attacking hawk does.
Souse
The act or process of sousing.
Souse
Food steeped in pickle, especially pork trimmings.
Souse
The liquid used in pickling; brine.
Souse
A drunkard.
Souse
A period of heavy drinking; a binge.
Souse
Something kept or steeped in brine
Souse
The pickled ears, feet, etc., of swine.
Souse
A pickle made with salt.
Souse
The ear; especially, a hog's ear.
Souse
The act of sousing; a plunging into water.
Souse
A person suffering from alcoholism.
Souse
The act of sousing, or swooping.
Souse
A heavy blow.
Souse
(obsolete) A sou (the French coin).
Souse
(dated) A small amount.
Souse
(transitive) To immerse in liquid; to steep or drench.
Souse
(transitive) To steep in brine; to pickle.
Souse
To strike, beat.
Souse
To fall heavily.
Souse
To pounce upon.
Souse
Suddenly, without warning.
Souse
Pickle made with salt.
Souse
Something kept or steeped in pickle; esp., the pickled ears, feet, etc., of swine.
And he that can rear up a pig in his house,Hath cheaper his bacon, and sweeter his souse.
Souse
The ear; especially, a hog's ear.
Souse
The act of sousing; a plunging into water.
Souse
The act of sousing, or swooping.
As a falcon fairThat once hath failed or her souse full near.
Souse
To steep in pickle; to pickle.
Souse
To plunge or immerse in water or any liquid.
They soused me over head and ears in water.
Souse
To drench, as by an immersion; to wet throughly.
Although I be well soused in this shower.
Souse
To swoop or plunge, as a bird upon its prey; to fall suddenly; to rush with speed; to make a sudden attack.
For then I viewed his plunge and souseInto the foamy main.
Jove's bird will souse upon the timorous hare.
Souse
To pounce upon.
[The gallant monarch] like eagle o'er his serie towers,To souse annoyance that comes near his nest.
Souse
With a sudden swoop; violently.
Souse
A person who drinks alcohol to excess habitually
Souse
Pork trimmings chopped and pickled and jelled
Souse
The act of making something completely wet;
He gave it a good drenching
Souse
Cover with liquid; pour liquid onto;
Souse water on his hot face
Souse
Immerse briefly into a liquid so as to wet, coat, or saturate;
Dip the garment into the cleaning solution
Dip the brush into the paint
Souse
Become drunk or drink excessively
Souse
Cook in a marinade;
Souse herring
Common Curiosities
What are the typical spices used in scrapple?
Scrapple is commonly seasoned with sage, black pepper, and thyme.
How are scrapple and souse similar?
Both dishes are made from pork scraps and are traditional ways to use the entire animal, reducing waste.
What is the main difference in texture between scrapple and souse?
Scrapple is crispy on the outside when fried, with a soft inside, while souse has a jelly-like, gelatinous texture.
How does the preparation of scrapple and souse differ?
Scrapple is boiled, formed into a loaf, then fried, while souse is pickled and set in a gelatinous form without frying.
What makes souse tangy?
The tanginess of souse comes from the vinegar and spices used in its pickling liquid.
Is souse considered a meal or an appetizer?
Souse is often considered an appetizer or snack, especially in the Caribbean and Southern U.S.
Can scrapple and souse be made with the same parts of the pig?
Yes, both can be made with similar pork parts, but souse typically includes more gelatinous tissues like pig's feet.
What is a common way to eat scrapple?
Scrapple is commonly sliced, fried, and served with condiments like syrup or apple sauce for breakfast.
Why is souse served cold?
The gelatin in souse sets as it cools, creating a firm texture that is meant to be enjoyed cold or at room temperature.
Is there a vegan alternative for scrapple or souse?
Vegan alternatives may use plant-based proteins and grains to mimic scrapple and vegetable-based gelatin substitutes for souse.
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Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Co-written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
