Here’s a guide to Scrapple—a traditional Pennsylvania Dutch dish made from pork scraps and cornmeal, typically sliced and fried until crispy.
Scrapple
Servings: 4–6
Ingredients
- 1 lb pork scraps, including heart, liver, and trimmings (or ground pork as a substitute)
- 4 cups water or pork broth
- 1 cup cornmeal
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sage (optional)
- ¼ tsp thyme or other herbs (optional)
- Butter or oil, for frying
Instructions
- Cook pork
- Simmer pork scraps in water or broth over medium heat for 1–1.5 hours until tender.
- Remove meat and finely chop or grind it. Reserve cooking liquid.
- Make the batter
- Measure 3–4 cups of the cooking liquid and bring to a gentle boil.
- Gradually whisk in cornmeal, stirring constantly to avoid lumps.
- Add salt, pepper, sage, thyme, and chopped pork.
- Cook the mixture
- Reduce heat to low and cook, stirring frequently, until thickened (10–15 minutes).
- Set the scrapple
- Pour mixture into a greased loaf pan and smooth the top.
- Let cool to room temperature, then refrigerate until firm, at least 2–3 hours or overnight.
- Slice and fry
- Cut firm scrapple into ½–¾ inch slices.
- Heat butter or oil in a skillet over medium heat. Fry slices 3–5 minutes per side until golden brown and crispy.
- Serve
- Serve hot with eggs, mustard, or syrup if desired.
Pro Tips
- Pork alternatives: Use all ground pork if you don’t have scraps.
- Crispier scrapple: Slice thinner and fry in more oil.
- Make ahead: Scrapple can be frozen in slices for up to 2 months.
- Flavor variations: Add a pinch of cayenne for a spicy kick or a touch of maple syrup for sweetness.
If you want, I can also give a quick, simplified scrapple recipe using only ground pork and cornmeal that’s easier for home cooks.
Do you want me to do that?
