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A classic Pennsylvania Dutch breakfast staple. This savory loaf combines pork, cornmeal, and spices, which is then chilled, sliced, and pan-fried until golden brown and crispy on the outside, and soft and creamy on the inside.
For 8 servings
Simmer the Pork
Prepare the Meat and Broth
Make the Cornmeal Mush
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A classic Pennsylvania Dutch breakfast staple. This savory loaf combines pork, cornmeal, and spices, which is then chilled, sliced, and pan-fried until golden brown and crispy on the outside, and soft and creamy on the inside.
This german_american recipe takes 225 minutes to prepare and yields 8 servings. At 377.07 calories per serving with 24.03g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook and Season the Scrapple
Chill the Loaf
Fry and Serve
Add a pinch of nutmeg, allspice, or a bay leaf to the simmering broth for a more complex, aromatic flavor.
For a more traditional scrapple, use pork offal like heart and tongue in addition to the shoulder and liver.
For a gluten-free version, replace the buckwheat flour with an equal amount of fine-ground corn flour or additional cornmeal.
The pork shoulder and liver provide high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Pork liver is one of the best dietary sources of heme iron, a form that is easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
Organ meats like liver are packed with B vitamins, especially Vitamin B12, which is vital for nerve function, and riboflavin (B2), which helps convert food into energy.
Scrapple was created by German immigrants in Pennsylvania, known as the Pennsylvania Dutch. It was a way to practice nose-to-tail eating, using every part of the pig after butchering so nothing went to waste.
The most common reason is that the scrapple loaf was not chilled long enough. It must be completely cold and firm, which usually takes at least 8 hours in the refrigerator. Slicing it too thick can also make it prone to breaking.
Traditionally, scrapple is served for breakfast. Popular condiments include maple syrup for a sweet and savory combination, apple butter for a tangy contrast, or simple ketchup. It's also delicious alongside eggs.
Yes, scrapple freezes very well. You can freeze the entire loaf or pre-slice it. For slices, place parchment paper between them to prevent sticking. Wrap tightly in plastic wrap and then foil for up to 3 months.
Scrapple is a calorie-dense food, high in protein and fat. While it provides essential nutrients like iron and B vitamins from the organ meat, it is also high in sodium and saturated fat, so it should be enjoyed in moderation as part of a balanced diet.
A typical serving of two slices (approximately 254g) of homemade scrapple contains around 450-550 calories, depending on the specific cuts of pork used and the amount of fat for frying.