Pennsylvania Scrapple
A beloved Pennsylvania Dutch breakfast staple, scrapple is a savory pork-and-cornmeal loaf seasoned with sage and pepper. The meat is slow-simmered until tender, shredded, and cooked with cornmeal and buckwheat flour into a thick mush, then chilled until firm. Sliced and pan-fried until crisp and golden on the outside with a soft, rich interior, it's the perfect companion to eggs and maple syrup.
For 8 servings
- prep · ~120 min
Simmer the pork until tender.
1.Place pork shoulder chunks into a large stockpot with 2 liters water, 0.25 tsp salt, and bay leaves.2.Bring to a boil over high heat, then reduce to a gentle simmer.3.Skim any foam that rises to the surface during the first 10 minutes.4.Cover and simmer until meat is very tender and falls off the bone, about 1.5 to 2 hours.TIPKeep the simmer gentle — a rolling boil will make the meat tough. - prep · ~10 min
Strain the broth and shred the pork.
1.Remove pork pieces with tongs and set on a cutting board to cool slightly.2.Strain the cooking broth through a fine-mesh strainer into a large bowl. Discard bay leaves.3.Measure 4 cups of the strained broth and set aside.4.Shred the pork finely with two forks, discarding all bones, fat, and gristle. - boil · ~20 min
Cook the cornmeal mush with seasonings.
1.Return the 4 cups reserved broth to the cleaned stockpot and bring to a boil.2.In a bowl, whisk together cornmeal, buckwheat flour, 1 pinch salt, black pepper, sage, thyme, and cayenne.3.Slowly pour the dry mixture into the boiling broth in a steady stream, whisking constantly to prevent lumps.4.Reduce heat to low and cook, stirring frequently with a wooden spoon, until the mixture is very thick and pulls away from the sides of the pot, about 15 to 20 minutes.TIPStir constantly for the first 5 minutes — cornmeal can scorch easily. - mix · ~3 min
Fold in the shredded pork.
1.Add the shredded pork to the pot with the thickened cornmeal.2.Stir thoroughly until the pork is evenly distributed and everything is well combined.3.Taste and adjust seasoning with an extra pinch of pepper if needed. - prep · ~2 min
Pour into loaf pans and chill.
1.Grease two 9x5-inch loaf pans with a thin film of butter or oil.2.Divide the scrapple mixture evenly between the two pans, pressing down firmly with a spatula.3.Smooth the tops and cover with plastic wrap.4.Refrigerate for at least 4 hours or overnight until completely firm and set. - fry · ~10 min
Slice and pan-fry the scrapple.
1.Unmold the chilled scrapple loaves onto a cutting board.2.Slice into 0.5-inch thick pieces — roughly 8 slices per loaf.3.Melt butter in a cast-iron skillet over medium heat.4.Fry slices for 4 to 5 minutes per side without moving them, until a deep golden-brown crust forms.TIPDon't flip the slices early — they release naturally when the crust is set. - serve
Serve hot with classic accompaniments.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use fine or medium-grind cornmeal; coarse cornmeal yields a gritty loaf.
- 2Chill the scrapple overnight (not just 4 hours) for cleaner slices and a firmer fry.
- 3Skim the foam diligently during the first 10 minutes of simmering; it keeps the broth clear and the final flavor clean.
- 4When frying, let the slices sit untouched for the full 4-5 minutes per side — a crust forms only when they release naturally.
- 5Use a cast-iron skillet for even heat and the deepest golden-brown crust on each slice.
- 6Make ahead: Unmolded scrapple logs can be wrapped in plastic and frozen up to 3 months; slice frozen and fry straight away.
Adapt it for your goals.
Low-oil / air-fryer
Skip the butter: spray scrapple slices lightly with oil and air-fry at 200°C (400°F) for 8-10 minutes, flipping once. You get a crunchy crust with significantly less fat.
high proteinHigh-protein
Replace half the cornmeal with an extra ½ cup buckwheat flour and add 2 tbsp nutritional yeast to the dry mix — bumps protein while keeping the signature earthy flavor.
jainJain
Omit the garlic and onion family entirely (this recipe has none), use ghee or plant-based butter for frying, and ensure the cayenne is optional. The scrapple is already Jain-friendly but confirm the pork is from a Jain-monitored source.
Why this is on our healthy list.
High-Quality Protein
Pork shoulder provides complete animal protein essential for muscle repair and satiety.
Grain-Fiber Duo
Cornmeal and buckwheat flour contribute dietary fiber for digestive health and steady energy release.
Source of B Vitamins
Pork is naturally rich in thiamine (B1), niacin (B6), and B12 — key for energy metabolism and nerve function.
Mineral-Rich Broth
Simmering the pork with bone yields calcium, phosphorus, and magnesium in the broth that binds the loaf.
Frequently asked questions
Yes, but you'll lose some gelatin from the bone. To compensate, add 1 teaspoon of unflavored gelatin powder to the dry grain mixture.
