Pennsylvania Scrapple
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
6 steps. 205 minutes total.
- 1
Step 1
- a.Simmer the Pork
- b.In a large stockpot or Dutch oven, combine the pork shoulder, pork liver, and 8 cups of water.
- c.Bring the mixture to a boil over high heat, then reduce the heat to a low simmer.
- d.Cover the pot and let it simmer gently for 2.5 to 3 hours. The meat should be exceptionally tender and falling off the bone if any are present.
- e.During the first 30 minutes of simmering, use a spoon to skim off any foam that rises to the surface.
- 2
Step 2
- a.Prepare the Meat and Broth
- b.Using a slotted spoon, carefully transfer the cooked meat to a large bowl and allow it to cool until it's safe to handle.
- c.Strain the broth through a fine-mesh sieve into another large bowl or clean pot. You should have approximately 6 cups of rich broth. If you have less, top it up with water to reach 6 cups.
- d.Once the meat is cool, finely chop it or shred it with two forks. For a more traditional, finer texture, you can pulse it a few times in a food processor. Discard any gristle or bones.
- 3
Step 3
- a.Make the Cornmeal Mush
- b.Pour the 6 cups of strained broth back into the stockpot and bring it to a steady simmer over medium heat.
- c.In a separate mixing bowl, whisk together the yellow cornmeal, buckwheat flour, and the remaining 2 cups of cold water. Continue whisking until you have a completely smooth slurry with no lumps.
- d.While whisking the simmering broth constantly, slowly pour the cornmeal slurry into the pot in a thin, steady stream. This gradual process is key to preventing lumps.
- 4
Step 4
- a.Cook and Season the Scrapple
- b.Reduce the heat to low and continue cooking the mush, stirring frequently with a sturdy wooden spoon or heatproof spatula for 30-40 minutes. Scrape the bottom and corners of the pot to prevent scorching. The mixture will become extremely thick.
- c.Stir in the prepared chopped pork, salt, black pepper, ground sage, and ground thyme.
- d.Continue to cook and stir for another 5-10 minutes to allow the flavors to meld and ensure the meat is heated through.
- 5
Step 5
- a.Chill the Loaf
- b.Lightly grease two 9x5-inch loaf pans with butter or non-stick spray.
- c.Carefully spoon the hot, thick scrapple mixture into the prepared pans. Use a spatula to spread it evenly and smooth the tops.
- d.Allow the pans to cool on a wire rack to room temperature. Once cooled, cover them tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until completely cold and firm.
- 6
Step 6
- a.Fry and Serve
- b.Once fully chilled, run a knife around the edges of a loaf pan and invert the firm scrapple onto a cutting board.
- c.Slice the loaf into 1/2-inch thick pieces.
- d.Melt 2 tablespoons of butter or bacon fat in a large cast-iron skillet over medium-high heat.
- e.Carefully place the scrapple slices in the hot pan, leaving space between them. Do not overcrowd the pan; fry in batches if necessary.
- f.Fry for 4-6 minutes per side, without moving them too much, until a deep, golden-brown, and crispy crust forms. Flip carefully and repeat on the other side.
- g.Transfer the crispy scrapple to a plate and serve immediately with your favorite condiments.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Constant stirring is key when cooking the mush to prevent it from scorching on the bottom of the pot.
- 2For the crispiest crust, ensure your pan is sufficiently hot before adding the scrapple slices and avoid overcrowding.
- 3Thorough chilling is non-negotiable. A warm or partially chilled loaf will disintegrate in the frying pan.
- 4Scrapple freezes beautifully. Wrap the entire loaf or individual slices in plastic wrap, then in foil, and freeze for up to 3 months.
- 5For a finer, more homogenous texture, pulse the cooked pork in a food processor instead of chopping by hand.
- 6Serve scrapple with classic Pennsylvania Dutch accompaniments like apple butter, maple syrup, ketchup, or a sunny-side-up egg.
Adapt it for your goals.
Spices
Add a pinch of nutmeg, allspice, or a bay leaf to the simmering broth for a more complex, aromatic flavor.
MeatMeat
For a more traditional scrapple, use pork offal like heart and tongue in addition to the shoulder and liver.
GrainGrain
For a gluten-free version, replace the buckwheat flour with an equal amount of fine-ground corn flour or additional cornmeal.
Why this is on our healthy list.
Excellent Source of Protein
The pork shoulder and liver provide high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Iron
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.
Provides Essential B Vitamins
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.
Frequently asked questions
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.
