You likely know scrapple by another name: pate. Scrapple is simply pork pate made in the style of the Pennsylavania Dutch, and, not unlike classic French pate, it originated as a peasant dish that stood the test of time despite its humble origins. Scrapple comes already cooked, but you need to heat to an internal temperature of 165 degrees Fahrenheit for safe consumption. Frying is the most effective method for cooking scrapple because the hot oil sets the binder and helps prevent it from falling apart.
Slice the scrapple into 1/4- to 1/2-inch-thick slices and season to taste.
Heat a few tablespoons of vegetable oil or rendered bacon fat in a heavy-bottomed skillet over medium heat for 3 or 4 minutes.
Lay the scrapple in the pan and fry until browned and crisped along the edges, about 8 minutes. Turn the scrapple over using a spatula.
Fry the other side of the scrapple until browned and crisped, about 8 minutes. insert the tip of an instant-read thermometer in the scrapple and check for a temperature of 165 F.
Transfer the scrapple to a plate lined with paper towels. Blot the scrapple lightly with a paper towel and serve immediately.