|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|Servings: 8 to 12|
|amount per serving|
|% Daily Value*|
|Saturated fat 15 g||76%|
|dietary fiber 1g||4%|
|total sugar 1g|
|Vitamin C 2 mg||12%|
|Calcium 61 mg||5%|
|iron 3 mg||18%|
|Potassium 649 mg||14%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Scrapple, a traditional Pennsylvania Dutch meal, is typically made from leftover pork or parts that would otherwise be discarded, such as trotters, liver, or heart. Some recipes use the animal's head. This version uses easy-to-find cuts of pork – a combination of pork loin and pork knuckle, shank, or rib tips with bone. Tender, long-cooked pork is finely ground in a food processor or meat grinder and the cornmeal is cooked in the hearty herb broth. The pork, cornmeal mixture, and spices combine to create a delicious loaf with a sausage-like flavor.
There are multiple steps and long cooking and cooling times, but the preparation isn't complicated. You can plan to do the scrapple in one day or split it up and do it over two days. The cooked pork cutlet and broth can be refrigerated in separate containers until the next day.
Cut the chilled loaf into 1/2 to 3/4 inch slices, dust with flour and sear for a delicious breakfast or lunch. It's a delicious protein that can be served with eggs, hash browns, pancakes or baked beans. Add some ketchup or applesauce as a side, or drizzle maple syrup over the scrapples.
“What a delicious, high-protein breakfast option! The herbs make a delicious breakfast accompaniment. I cut my bread into individual portions and froze each one to enjoy later. The scrapple slices make a great sandwich meat, too.” —Mary Jo Romano
For the scrapple:
3 Pound Boneless pork loinor 5 pounds of bone-in pork, but
2 Pound Bone-in Porksuch as rib tips, pork knuckles or knuckles
1 large Onionpeeled and quartered
1 quite Pear Garlichalved transversely
5 large dried bay leaves
1 1/2 tablespoon black peppercorns
2 teaspoon fine saltmore to taste
12 large fresh sage leaves
2 branches fresh thyme
1/2 teaspoon dried oreganoor marjoram
1 Cup meal with cereals
1/2 teaspoon fresh ground black peppermore to taste
2 tablespoon vegetable oil, more as needed
1/2 Cup all purpose flourOptional
Do some scrapping
Gather the ingredients.
In a large stockpot or Dutch oven, add pork, onions, garlic, bay leaves, peppercorns, and salt. Cover with enough water so that the meat is submerged in it. Bring to a boil over high heat. Reduce heat to low and simmer until meat is fork-tender, about 3 hours.
Using a slotted spoon, place the pork chunks in a large bowl and set aside.
Strain the broth through a fine-mesh strainer into a large bowl. Dispose of the solids.
When the pork is cool enough to handle, shred and remove any bones. At this point, you can store the meat and broth in separate bowls in the fridge and finish later or the next day.
Add 4 cups of pork stock to a large saucepan. Add sage, thyme and oregano. (If you have any leftover broth, transfer it to a container and refrigerate or freeze to use in other recipes.) Bring the broth to a boil; Reduce the heat to low and simmer for 5 minutes.
Using a slotted spoon, remove the sage leaves and thyme and place on a cutting board. Chop the sage and remove the thyme leaves from the stems; Set the herbs aside.
Gradually stir the cornmeal into the boiling broth. Bring the mixture to a boil. Reduce heat to low and simmer, stirring frequently, until thickened, 12 to 15 minutes.
Meanwhile, place the shredded pork in a food processor, in batches if necessary, and grind until finely chopped. Alternatively, you can grind it through a coarse-disc meat grinder, or mince the pork by hand as finely as possible.
In a large bowl, combine the ground beef, cornmeal, reserved herbs, and pepper. Adjust the seasonings to taste with salt and more pepper if desired.
Line a 9 x 5 inch or 8 1/2 x 4 1/2 inch loaf pan with parchment paper, leaving some excess for easy removal later. Add the scrapple mixture to the pan, spread and flatten to form a loaf. Let cool, then cover and refrigerate until set, at least 3 hours.
Fry the scrapple
Gather the Scrapples and other ingredients.
Heat 2 tablespoons oil in a large heavy-duty skillet.
Remove the remains of the parchment handles from the loaf pan. Discard the parchment. Slice the scrapples crosswise into 1/2 to 3/4 inch thick slices. If desired, dredge the slices in flour.
Fry the scrapples in batches, if needed, until crisp and golden brown, 3 to 4 minutes per side. Drain on a plate lined with kitchen paper and serve.
- Instead of plain flour, dredge the scrapples in seasoned flour before frying. To 1/2 cup of flour, add 1/4 teaspoon each of garlic powder and onion powder, plus 1 pinch each of salt and ground black pepper.
- For more sage flavor, add 1 teaspoon of grated, dried sage to the boiling broth along with fresh sage, thyme, and oregano.
- Fry the scrapples in the bacon fat instead of vegetable oil.
How to store it
- Store the scrapple loaf in a covered container in the refrigerator for up to 4 days.
- To freeze, wrap the bread (or individual slices) in cling film and foil and place in a resealable freezer bag labeled with the name and date. Freeze scrapple for up to 12 months. To reheat, thaw the scrapples sufficiently to slice as directed and fry until hot and golden brown.
Can You Eat Scrapple Raw?
Whether homemade or store-bought, scrapple is fully cooked but tastes best when fried hot and crispy on the outside.
Is Scrapple Gluten Free?
This Scrapple is gluten free if you skip the flour coating. However, always check the label on the cornmeal to be sure.