Scrapple is commonly considered an ethnic food of which group?

Scrapple is commonly considered an ethnic food of the Pennsylvania Dutch.

The dish developed among German-speaking settlers in Pennsylvania and neighboring parts of the Mid-Atlantic. Its culinary ancestor is often linked to panhas, a Low German preparation that used cooked meat scraps and grain. Pennsylvania Dutch cooks adapted the idea to local ingredients, creating a loaf made from pork trimmings, cornmeal, flour, and spices.

Traditionally, the pork may include parts of the head, heart, liver, and other pieces left after butchering. The meat is simmered, removed from the bones, finely chopped, and returned to a cornmeal-thickened broth. The mixture is cooled into a loaf, sliced, and pan-fried until crisp outside.

The term Pennsylvania Dutch does not mean people from the Netherlands; it comes from the German word Deutsch. Scrapple is especially associated with Pennsylvania, Delaware, Maryland, New Jersey, and the Delmarva Peninsula. Amish and Mennonite communities are often included in the broader Pennsylvania Dutch food tradition, although scrapple is enjoyed well beyond those groups.