Preparation Time: 30 minutes
Cooking Time: 3 hours 30 minutes
Chilling Time: 3 hours 20 minutes
Total Time: 7 hours 20 minutes
Servings: 8 to 12
Yield: 12 slices
Scrapple , a classic Pennsylvania Dutch dish, is traditionally crafted from pork scraps or less commonly used parts like trotters, liver, heart, or even the head of the animal. This version simplifies the process by using more accessible cuts of pork, such as pork butt combined with bone-in pork shanks, hocks, or rib tips. The pork is slow-cooked until tender, then finely chopped using a food processor or meat grinder. Cornmeal is cooked in the flavorful, herb-infused broth, and the mixture is combined with the pork and seasonings to create a loaf with a savory, sausage-like taste.
While the process involves multiple steps and requires extended cooking and chilling times, the preparation itself is straightforward. You can choose to make the scrapple in one day or split the task over two days. The cooked, shredded pork and broth can be stored separately in the refrigerator overnight if needed.
Once chilled, the scrapple loaf is sliced into 1/2 to 3/4-inch pieces, lightly coated in flour, and fried to perfection. It makes a flavorful addition to breakfast or lunch, pairing wonderfully with eggs, hash browns, pancakes, or baked beans. For extra flavor, serve it with a side of ketchup, applesauce, or a drizzle of maple syrup.
Ingredients
For the Scrapple:
For Serving:
Steps to Make It
Make Scrapple
01
Make sure you have all the ingredients ready before you start.
02
Place the pork, onion, garlic, bay leaves, peppercorns, and salt into a large stockpot or Dutch oven. Add enough water to fully submerge the meat. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer until the meat becomes fork-tender, approximately 3 hours.
03
Using a slotted spoon, transfer the pork pieces to a large bowl and set them aside.
04
Pour the broth through a fine-mesh strainer into a large bowl, discarding the solids left behind.
05
Once the pork has cooled enough to handle, shred it into pieces, removing and discarding any bones. At this stage, you can store the shredded meat and broth in separate bowls in the refrigerator to finish preparing later or the following day.
06
Pour 4 cups of the pork broth into a large saucepan. Stir in the sage, thyme, and oregano. (If there is any remaining broth, transfer it to a container and refrigerate or freeze it for use in other dishes.) Bring the broth to a boil, then lower the heat to a simmer and let it cook for 5 minutes.
07
Using a slotted spoon, take out the sage leaves and thyme sprigs and place them on a cutting board. Finely chop the sage and strip the thyme leaves from their stems; set the prepared herbs aside.
08
Slowly whisk the cornmeal into the simmering broth. Bring the mixture to a boil, then reduce the heat to low. Simmer, stirring often, until the mixture thickens, about 12 to 15 minutes.
09
While the cornmeal mixture simmers, place the shredded pork into a food processor, working in batches if needed, and pulse until it is finely chopped. Alternatively, you can pass the pork through a meat grinder fitted with a coarse disc or chop it by hand until it reaches a fine consistency.
10
In a large bowl, mix together the ground pork, cornmeal mixture, reserved herbs, and pepper. Taste and adjust the seasoning with additional salt and pepper, if needed.
11
Line a 9 x 5-inch or 8 1/2 x 4 1/2-inch loaf pan with parchment paper, ensuring the paper overhangs the edges for easy removal later. Spoon the scrapple mixture into the pan, spreading and pressing it down to form an even loaf. Allow it to cool, then cover and refrigerate until firm, at least 3 hours or longer.
Fry the Scrapple
01
Assemble the scrapple mixture and all other required ingredients.
02
Fire up a large skillet and add 2 tablespoons of oil, letting it shimmer and get ready for action.
03
Lift the scrapple out of the loaf pan using the parchment paper overhang. Discard the parchment. Slice the scrapple into 1/2- to 3/4-inch thick pieces crosswise. If desired, lightly coat the slices in flour.
04
Cook the scrapple slices in batches, if needed, until they are golden brown and crispy, about 3 to 4 minutes on each side. Transfer to a plate lined with paper towels to drain, then serve.
Recipe Variations
- For extra flavor, coat the scrapple in seasoned flour before frying. Mix 1/2 cup of flour with 1/4 teaspoon each of garlic powder and onion powder, plus a dash of salt and ground black pepper.
- To enhance the sage flavor, stir 1 teaspoon of dried rubbed sage into the simmering broth along with the fresh sage, thyme, and oregano.
- For a richer taste, fry the scrapple in bacon drippings instead of vegetable oil.
How to Store
- Store the scrapple loaf in a covered container in the refrigerator for up to 4 days.
- To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and foil, then place it in a resealable freezer bag labeled with the name and date. Freeze for up to 12 months. To reheat, thaw the scrapple just enough to slice, then fry as directed until hot and golden brown.
Nutrition Facts (per serving)
- Calories: 646
- Fat: 47g
- Carbohydrates: 10g
- Protein: 43g
FAQs About Scrapple Recipe
1. What is scrapple?
Answer: Scrapple is a traditional Pennsylvania Dutch dish made from pork scraps, cornmeal, and seasonings. It’s cooked into a loaf, sliced, and fried until crispy. It’s often served as a breakfast protein alongside eggs, pancakes, or hash browns.
2. Can I use different cuts of pork for scrapple?
Answer: Yes! While traditional recipes use pork scraps like trotters, liver, or heart, this recipe simplifies things by using pork butt and bone-in cuts like shanks, hocks, or rib tips. You can adapt based on what’s available.
3. Can I make scrapple food ahead of time?
Answer: Absolutely. You can prepare the scrapple loaf, chill it, and store it in the refrigerator for up to 4 days or freeze it for up to 12 months. Slice and fry it when ready to serve.
4. Do I have to use cornmeal?
Answer: Cornmeal is a key ingredient in scrapple, as it helps bind the mixture and gives it its signature texture. Substituting it may alter the traditional flavor and consistency.
5. Can I make scrapple gluten-free?
Answer: Yes! Simply skip dredging the slices in flour or use a gluten-free flour alternative for coating before frying.
6. How do I prevent the scrapple from falling apart when frying?
Answer: Ensure the scrapple is well-chilled and firm before slicing. Dredging the slices in flour (or seasoned flour) also helps create a crispy exterior that holds the scrapple together.
7. What’s the best way to reheat and how to cook scrapple?
Answer: For the best results, slice the scrapple while it’s still partially frozen (if frozen) and fry it in a skillet until hot and crispy. Avoid microwaving, as it can make the scrapple soggy.
8. Can I add other seasonings to the scrapple?
Answer: Yes! Feel free to experiment with additional herbs and spices, such as smoked paprika, cayenne pepper, or fennel seeds, to customize the flavor to your liking.
9. What can I do with leftover pork broth?
Answer: The leftover broth is flavorful and versatile. Use it as a base for soups, stews, or gravies, or cook rice or grains in it for added flavor.
10. Is scrapple healthy?
Answer: Scrapple is a hearty, protein-rich dish but can be high in fat and calories due to the pork and frying process. Enjoy it in moderation as part of a balanced diet.
11. Can I bake scrapple instead of frying it?
Answer: Yes! For a lighter option, bake the scrapple slices on a parchment-lined baking sheet at 375°F (190°C) for 20-25 minutes, flipping halfway through, until crispy.
12. What are the best sides to serve with scrapple?
Answer: Scrapple pairs well with classic breakfast items like eggs, hash browns, pancakes, or baked beans. Add a side of applesauce, ketchup, or maple syrup for extra flavor.
