Best 20 Scrapple Recipes

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Scrapple, a delectable dish often referred to as "poor man's pâté" or "pan loaf," is a traditional American meal with a rich history dating back to colonial times. Originating from the need to utilize every part of the pig, scrapple is a savory combination of pork scraps, cornmeal, and spices, cooked until it achieves a firm and sliceable consistency. This unique and flavorful dish holds a special place in the culinary traditions of the United States, particularly in the Mid-Atlantic region, where it's often served as a hearty breakfast or brunch alongside eggs and toast.

Here are our top 20 tried and tested recipes!

SCRAPPLE



Scrapple image

Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.

Provided by KCFOXY

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 13h45m

Yield 8

Number Of Ingredients 4

1 ½ pounds ground pork sausage
1 (14 ounce) can sweetened condensed milk
1 cup yellow cornmeal
⅛ teaspoon coarsely ground black pepper

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
  • Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
  • Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Nutrition Facts : Calories 576 calories, Carbohydrate 41.2 g, Cholesterol 74.5 mg, Fat 38.9 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 15 g, Sodium 631.2 mg, Sugar 26.9 g

CORNMEAL SCRAPPLE



Cornmeal Scrapple image

I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." -Mrs. Merlin Brubaker, Bettendorf, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup white or yellow cornmeal
1 cup whole milk
1 teaspoon sugar
1 teaspoon salt
2-3/4 cups boiling water
8 ounces bulk pork sausage, cooked, drained and crumbled
All-purpose flour
2 tablespoons butter
Maple syrup, optional

Steps:

  • In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. , To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.

Nutrition Facts : Calories 222 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

SOUTHERN SCRAPPLE



Southern Scrapple image

When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple in this area. -Rusty Lovin, Greensboro, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 10

1/2 pound bulk pork sausage
4 cups water
1 cup grits
1 teaspoon salt
1 teaspoon pepper
Dash cayenne pepper
1/4 cup butter, cubed
1 cup shredded cheddar cheese
Additional butter
Maple syrup

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.

Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 497mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

REAL SCRAPPLE



Real Scrapple image

here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.

Provided by drhousespcatcher

Categories     Breakfast

Time 30m

Yield 8 pans

Number Of Ingredients 12

4 lbs ground meat, See NOTE
water
cornmeal
buckwheat flour, see recipe
3 ounces salt
1/4 ounce black pepper
1/4 ounce sweetened marjoram
1/4 ounce nutmeg
1/4 ounce thyme or 1/4 ounce sage
2 1/2 ounces onions
1 pinch mace (optional)
1 pinch red pepper (optional)

Steps:

  • NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
  • Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
  • Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
  • Prior to finishing boiling, add seasoning.
  • A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
  • After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
  • Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
  • number of pans is a guess.
  • Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.

SCRAPPLE



Scrapple image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1 pork heart
1 pound meaty pork ribs or bones
2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

Steps:

  • Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
  • Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
  • Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
  • After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
  • When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
  • The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.

SCRAPPLE (MUSH)



Scrapple (Mush) image

Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.

Provided by Kudu

Categories     Meat and Poultry Recipes     Pork

Time 11h

Yield 36

Number Of Ingredients 17

1 smoked ham hock
4 quarts water
2 teaspoons chicken soup base
3 cups cornmeal
1 ½ teaspoons dried thyme leaves
2 teaspoons rubbed sage
1 teaspoon ground savory
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground clove
1 teaspoon ground black pepper
½ teaspoon ground white pepper
1 pinch cayenne pepper
salt and pepper to taste
2 tablespoons butter
1 onion, diced
2 cups shredded sharp Cheddar cheese

Steps:

  • Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
  • Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
  • While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
  • To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 9.7 g, Cholesterol 35.5 mg, Fat 11.4 g, Fiber 0.6 g, Protein 9.3 g, SaturatedFat 4.8 g, Sodium 120.4 mg, Sugar 0.4 g

AMISH APPLE SCRAPPLE



Amish Apple Scrapple image

The aroma of this when it's cooking at breakfast time takes me back to my days growing up in Pennsylvania. The recipe was a favorite at home and at church breakfasts. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

3/4 pound bulk pork sausage
1/2 cup finely chopped onion
4 tablespoons butter, divided
1/2 cup diced apple, unpeeled
3/4 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon pepper
3 cups water, divided
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons all-purpose flour
Maple syrup

Steps:

  • In a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onion is tender. Remove from skillet; set aside., Discard all but 2 tablespoons drippings. Add 2 tablespoons butter, apple, thyme, sage and pepper to drippings; cook over low heat until apple is tender, about 5 minutes. Remove from heat; stir in sausage mixture. Set aside., In a large heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; slowly pour into boiling water, stirring constantly. Return to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Stir in sausage mixture. Pour into a greased 8x4-in. loaf pan. Refrigerate, covered, for 8 hours or overnight., Slice 1/2 in. thick. Sprinkle flour over both sides of each slice. In a large skillet, heat remaining butter over medium heat. Add slices; cook until both sides are browned. Serve with syrup.

Nutrition Facts : Calories 251 calories, Fat 18g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 667mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

OLD-FASHIONED SCRAPPLE



Old-Fashioned Scrapple image

Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.

Provided by Chef Shadows

Categories     Breakfast

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb cooked boneless pork loin, chopped
1 cup cornmeal
14 1/2 ounces chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, more
vegetable oil, as needed

Steps:

  • In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
  • Bring to a boil, stirring often.
  • Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
  • Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
  • Spoon pork mixture into pan.
  • Cover and chill in the refrigerator 4 hours or overnight.
  • Unmold; cut scrapple into squares.
  • Combine flour and pepper; dust squares with flour mixture.
  • In large skillet brown scrapple on both sides in a small amount of hot oil.
  • Serves 12.

Nutrition Facts : Calories 156.6, Fat 7.7, SaturatedFat 2.1, Cholesterol 23.8, Sodium 186.3, Carbohydrate 12, Fiber 0.9, Sugar 0.2, Protein 9.6

FRIED SCRAPPLE SANDWICHES



Fried Scrapple Sandwiches image

Golden brown fresh scrapple on lightly toasted bread makes a great breakfast sandwich.

Provided by judi

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 15m

Yield 4

Number Of Ingredients 4

3 tablespoons vegetable oil
4 (1/4 inch thick) slices fresh scrapple
8 slices bread, toasted
2 teaspoons prepared spicy mustard

Steps:

  • Heat the vegetable oil in a large nonstick skillet over medium-low heat. Cook the scrapple until crispy and browned on both sides, 5 to 7 minutes per side. Drain the scrapple slices on a paper towel-lined plate. Place a scrapple slice onto a piece of toasted bread, spread with mustard, and top with another slice of bread to assemble.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 35.7 g, Cholesterol 30.8 mg, Fat 12.3 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 1040.3 mg, Sugar 2.2 g

EASY SCRAPPLE



Easy Scrapple image

This is a recipe from my local TV station. I fell in love with Scrapple when I visited a friend in Philadelphia years ago. Since I cannot buy it in the grocery stores in Utah, I am going to make my own. It doesn't sound very hard at all. I will add a picture when I make it.

Provided by Marie Everson

Categories     Pork

Number Of Ingredients 8

1 1/2 lb lean ground pork or sausage
1/2 c finely chopped onion, optional
1 tsp salt, to taste
1/2 tsp sage or poultry seasoning
1 c yellow cornmeal
4 c low-fat milk
2 Tbsp butter for frying
1 c maple syru[

Steps:

  • 1. In a Dutch oven or large heavy saucepan scramble fry over medium heat sausage and onion until sausage is no longer pink; drain excess fat. Add milk, salt and seasoning. Over medium low heat, scraping bottom of pan to loosen drippings, bring to a boil; slowly sprinkle/sift in cornmeal, stirring constantly to prevent lumps. Continue to cook and stir for 10 minutes. Rinse a standard bread loaf pan with cold water; spread and pat scrapple mixture into damp loaf pan (may slightly cool scrapple mixture and place in plastic wrap lined loaf pan). Cover and refrigerate overnight. To serve, unmold scrapple from pan. Slice scrapple into 1/4 - 1/2 inch thick slices (thoroughly chilled or partially frozen scrapple slices easier). Butter hot griddle or fry pan, add scrapple slices (slices should not touch) and brown on both sides. Serve scrapple warm, drizzled with maple syrup, and a glass of milk and fruit for a hearty breakfast or brunch.
  • 2. Notes: Scrapple is short for meat scrapes. In pioneer days and even today in Pennsylvania Dutch country scrapple was/is a way to use scrapes of pork during the annual harvest. Today's recipe is "much" easier to make, faster, healthier, and is suited to city dwellers. There are many variations - each created to suite the taste preferences of the family. This recipe is basic, experiment with your own variations. Recipe serves 6-8
  • 3. *Variation in preparation: use lean pork cuts, cut in chunks, place in large pan, cover with water or chicken broth, bring to a boil, cover, reduce heat and stew until meat is fork tender. Remove meat from cooking liquid and shred with a fork. Measure remaining liquid, add milk to make 1 quart liquid. Prepare scrapple following directions above. **Variations in seasonings and ingredients, try one or more: pinch ground cloves, pinch ground nutmeg, dried thyme or marjoram, 1/2-1 cup chopped apple, chopped cooked ham etc

CREAMED SCRAPPLE



Creamed Scrapple image

Just like 'Creamed Chipped Beef' or 'SOS', only made with scrapple. Serve over toast or home fries/hash browns.

Provided by Rob

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 2

Number Of Ingredients 7

¼ cup butter
¼ pound fresh scrapple
¼ cup all-purpose flour
2 cups milk
salt to taste
1 teaspoon ground black pepper, or to taste
1 tablespoon maple syrup, or to taste

Steps:

  • Heat the butter in a saucepan over medium-high heat. Crumble in the scrapple, and cook until browned, about 5 minutes. Stir in the flour, and cook until golden, 1 to 2 minutes.
  • Slowly whisk in the milk, and bring to a gentle simmer. Reduce heat to medium-low, and cook, stirring frequently, until the mixture thickens, about 10 minutes. Season to taste with salt, black pepper, and maple syrup.

Nutrition Facts : Calories 533 calories, Carbohydrate 39 g, Cholesterol 105.5 mg, Fat 35.7 g, Fiber 0.7 g, Protein 15 g, SaturatedFat 20.5 g, Sodium 808.3 mg, Sugar 17.4 g

PHILADELPHIA SCRAPPLE



Philadelphia Scrapple image

I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!

Provided by Alan Leonetti

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs ground pork (finely ground)
2 cups yellow cornmeal
1/8 teaspoon basil
2 teaspoons sage
1 tablespoon salt
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1 tablespoon black pepper
1 1/2 teaspoons nutmeg
1/2 teaspoon onion powder

Steps:

  • In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
  • Strain all the water out real well and set pork aside.
  • Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
  • Return meat to the cornmeal mixture and mix thoroughly.
  • Continue to stir over medium heat for additional 30 minutes.
  • Add all of the seasonings and again mix thoroughly.
  • Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
  • To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
  • You may or may not wish to serve with ketchup on top of the individual slices.
  • Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.

SCRAPPLE



Scrapple image

Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. But ours, first published in December 1953 and later in the Food News Department's booklet "Encore for the Roast," was devised as a way to use up leftover pork loin. You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork. You'll need a food processor and a double boiler for this recipe. The latter will save you 45 minutes active stirring time.

Provided by Sara Bonisteel

Categories     breakfast, brunch, project, sausages, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups ham broth or other meat stock (see recipe)
1 1/2 teaspoons salt
3/4 cup cornmeal, more for frying
1 pound ground pork (80/20, or 80 percent lean)
1 tablespoon grated onion
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh sage, finely chopped
Bacon fat, for greasing and frying

Steps:

  • Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
  • While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
  • Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
  • Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
  • Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

SAUSAGE SCRAPPLE



Sausage Scrapple image

This is Breakfast in the South. This Recipe comes from the Cracker Barrel~~ OLD TIMEY RECIPES.I KNOW THAT MANY OF US HAS GONE TO THE CRACKER BARREL AND HAS HAD THEIR DELISHIOUS MEAL'S. SO ENJOY THIS.

Provided by Gloria Gasperson'Giddings

Categories     Meat Breakfast

Time 35m

Number Of Ingredients 6

1/2 lb pork sausage
2 1/2 c meat broth
1 c cornmeal
1 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning

Steps:

  • 1. Cook the sausage in frying pan about 5 minutes. Drain off excess fat. Add liquid and bring to a boil. Sift in cornmeal, stirring constanly. Cook until mixture thickens. Add seasoning. Turn into loaf pan and let cool. Slice thin and fry..

DEERHUNTER'S SCRAPPLE



Deerhunter's Scrapple image

Make and share this Deerhunter's Scrapple recipe from Food.com.

Provided by Back40BBQ

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups beef bouillon
1 cup cornmeal
1 teaspoon salt
1 1/2 lbs finely chopped deer liver
1/2 lb finely chopped deer heart
1 onion, finely chopped
1/4 lb butter
1/2 cup flour
3 tablespoons butter

Steps:

  • Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes.
  • Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm.
  • Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.

PENNSYLVANIA SCRAPPLE



PENNSYLVANIA SCRAPPLE image

I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the...

Provided by Peggi Anne Tebben

Categories     Other Sauces

Number Of Ingredients 12

INGREDIENTS FOR 10 LBS.
5 #. pork meat (ears, snouts, jowls, etc.)
5 # beef cheeks or hearts
6 c. stock from cooked meat
2 # white corn meal
1 t. onion chips
2 t salt
1 t. ground white pepper
1 tsp. ground celery seeds
1 t. sage
1 tsp. ground marjoram
2 tsp. instacure no. 1

Steps:

  • 1. All meat is placed in a container with the salt and instacure No. 1.
  • 2. Meat is cooked slowly until tender; do not boil.
  • 3. Meat is removed, allowed to cool and ground through a 3/8" grinder plate.
  • 4. The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
  • 5. After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
  • 6. Mix well and add meat.
  • 7. Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
  • 8. Allow to cool for 24 hours before using.

ANN'S PHILADELPHIA SCRAPPLE



Ann's Philadelphia Scrapple image

This recipe came from Ann, a good friend of mine who was in a stitching group I belonged to. Her family was from PA and she had this recipe from her grandmother. It is yummy and fairly easy. I just mold it in bread pans and then turn it out and slice and fry for breakfast either with maple syrup or as a side with fried eggs.

Provided by Pam Ellingson

Categories     Other Side Dishes

Time 4h30m

Number Of Ingredients 15

COOKING TIME INCLUDES ROASTING THE MEATS AND COOKING THE CORNMEAL MIXTURE. DOES NOT INCLUDE CHILL OR COOL DOWN TIME.
ROASTS
1/2 small beef roast (about 1-1 1/2 lbs)
1/2 small pork roast (about 1-1 1/2 lbs)
1 to 2 Tbsp vegetable oil (may not be needed if the roasts render enough fat while searing)
2 c water
TO COOK THE SCRAPPLE
3 c broth from cooking the roasts (this will include the 2 c water plus any juices accumulated plus enough to make 3 c.)
2` tsp salt or to taste (if you salted the roasts, try 1 tsp )
2 tsp pepper or to taste (i prefer it milder, so i use about 3/4 tsp)
1/4 to 1/2 tsp sage, dried or to taste
onion powder to taste or 1/4 small onion grated
a pinch of cayenne
1 c cornmeal, white or yellow( most use white)
1 c cold water

Steps:

  • 1. Preheat the oven to 350°. Place the oil in a large Dutch oven on medium high to high heat, and sear both roasts on all sides. Place the seared roasts together in the Dutch oven, add 2 cups of water, cover and roast until very tender, about 2 1/2 to 3 hours. (Check at 30 minute intervals after the first hour of roasting as times will vary considerably with some ovens and roasts.)
  • 2. When meats are tender, remove from Dutch oven and let cool to be able to handle. When cooled, remove excess fat still on the roasts and discard. Defat the broth. Grind or chop the meat very fine and add back to the broth in the pot.
  • 3. Bring broth, additional liquid if needed and meat to a boil and add seasonings. Adjust to taste.
  • 4. Mix cornmeal with the 1 c. cold water to help avoid lumps, and slowly add to boiling broth, stirring constantly for about 5-7 minutes. Lower heat to very low and cook 10-15 minutes or more until very thick, stirring occasionally. If you have a splatter shield, use it for safety as this has a tendency to "Pop" and splutter.
  • 5. Spoon thickened mixture into 1 or 2 ungreased bread pans, level the surface and let cool to room temp. Cover with plastic wrap or foil and chill until firm. (Because of the meat in this dish, it will be a uniform brownish gray until fried.)
  • 6. To serve, turn the scrapple out of the pan, slice into about 1/2-3/4 inch slices, dredge in flour and fry in a small amount of oil and/or butter until brown and crispy turning once.
  • 7. Serve fried as a side dish with eggs (any style) and/or drizzle with maple syrup.
  • 8. I have learned that I can roast larger roasts and when tender, cut them into about 1 lb pieces, put one pound each into a large zipper freezer bag with a cup or so of the broth, and freeze it to make Scrapple again later without having to make another roast. Of course, you can also use the frozen roasts to make other dishes like hash, or stew, or soup.

DELAWARE SCRAPPLE DIP



Delaware Scrapple Dip image

Scrapple - traditionally a blend of pork, cornmeal, flour and spices - finds a home in this creamy game day dip. Mix cooked, chopped scrapple with cream cheese and white Cheddar cheese and season generously with a package of OLD BAY® Crab Cake Classic® Mix. Bake for 30 minutes and serve with assorted crackers or sliced French bread.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 43m

Yield 16

Number Of Ingredients 5

1 tablespoon vegetable oil
½ pound scrapple, sliced 1/4-inch thick
2 (8 ounce) containers whipped cream cheese
½ cup finely shredded white Cheddar cheese
1 (1.24 ounce) package OLD BAY® Crab Cake Classic® Mix

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in large skillet on medium-high heat. Add scrapple; cook 3 to 4 minutes or until browned, turning occasionally. Remove from skillet. Coarsely chop scrapple and place in large bowl.
  • Stir cream cheese and shredded cheese into the scrapple. Spread in 9-inch glass pie plate. Sprinkle with crab cake mix.
  • Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 4.5 g, Cholesterol 45.7 mg, Fat 12.1 g, Protein 3.5 g, SaturatedFat 6.3 g, Sodium 365.2 mg, Sugar 1.3 g

OLD-FASHIONED SCRAPPLE



Old-Fashioned Scrapple image

Make and share this Old-Fashioned Scrapple recipe from Food.com.

Provided by Tonkcats

Categories     Breakfast

Time 1h10m

Yield 9-12 serving(s)

Number Of Ingredients 10

1 lb boneless pork, cooked, chopped
1 (14 1/2 ounce) can chicken broth
1 cup yellow cornmeal
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
3 -6 tablespoons vegetable oil
hot breakfast sausage patty, cooked
fresh herb (for garnish)

Steps:

  • Combine pork, broth, cornmeal, thyme and salt in large saucepan. Heat and stir to boiling.
  • Reduce heat, simmer stirring constantly until mixture is very thick.
  • Remove from heat.
  • Line 8 x 8 x 2-inch baking pan with waxed paper allowing 3 to 4 inch overhang.
  • Spoon pork mixture into pan, press firmly and refrigerate, covered 4 hours.
  • Using waxed paper.
  • In the morning or any time you like breakfast, cut into small squares and fry in a skillet with some oil on medium heat like breakfast sausage until browned on both sides and hot in the middle.
  • Fabulous with grits, eggs, homefries and toast.

Nutrition Facts : Calories 231.4, Fat 12.9, SaturatedFat 3.4, Cholesterol 33.8, Sodium 247.6, Carbohydrate 16, Fiber 1.2, Sugar 0.2, Protein 12.4

COLLEGE SCRAPPLE



College Scrapple image

I like this recipe because my family always enjoyed this growing up. It is very easy and inexpensive.

Provided by Krystal Shankle

Categories     Meat

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb ground beef or 1 lb ground turkey
1 cup egg noodles or 1 cup rice
1 can corn
1 can cream of mushroom soup
1 pinch salt
1/4 teaspoon pepper

Steps:

  • Brown hamburger in skillet on medium heat.
  • While browning meat, boil noodles.
  • When done drain corn, and mix all ingredients together.
  • Serve with garlic bread.
  • This is quick and easy, and fits your college budget.
  • Enjoy!

Tips:

  • Choose high-quality ingredients: Use fresh, high-quality pork and cornmeal to ensure the best flavor and texture.
  • Season the scrapple well: Use a generous amount of salt, pepper, and other spices to taste. Be sure to taste the scrapple before cooking to adjust the seasoning as needed.
  • Cook the scrapple slowly and evenly: Cook the scrapple over low heat, stirring frequently, to prevent it from burning or sticking to the pan. Cover the pan to help the scrapple cook through evenly.
  • Let the scrapple cool completely before slicing and serving: This will help the scrapple to hold its shape and make it easier to slice.

Conclusion:

Scrapple is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover pork and cornmeal, and it is also a relatively inexpensive meal to make. With a little planning and effort, you can easily make delicious scrapple at home. So next time you are looking for a new and tasty dish to try, give scrapple a try. You won't be disappointed!

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