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Two square slices of scrapple cooked with eggs in the center, stacked on a wooden plate with a golden-brown crust.

Scrapple Recipe

A Pennsylvania Dutch classic, this homemade scrapple recipe combines slow-simmered pork, cornmeal, and savory spices into a crispy, comforting breakfast loaf. Fry slices until golden brown for a hearty, old-fashioned breakfast that’s rich in flavor and history.
5 from 1 vote
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Course: Breakfast, Brunch, Main dish
Cuisine: American Traditional, Pennsylvania Dutch, Southern-Inspired
Keyword: Easy scrapple recipe, Pennsylvania Dutch scrapple recipe, Scrapple recipe Pioneer Woman, Scrapple recipe with ground pork, Simple scrapple recipe, Southern scrapple recipe, Traditional scrapple recipe, Turkey scrapple recipe
Prep Time: 45 minutes
Cook Time: 4 hours
Chilling Time: 8 hours
Total Time: 12 hours 45 minutes
Servings: 12 slices
Calories: 120kcal
Cost: $15

Equipment

  • 1 Fine mesh strainer (For separating broth)
  • 1 Large stockpot (At least 8 quarts)
  • 1 Loaf pans (Standard size (9x5 inch))
  • 1 Long-handled whisk (For safely mixing hot cornmeal mush)
  • 1 Cast iron skillet (For frying scrapple)
  • 1 Sharp slicing knife (For clean slices)

Ingredients

The Pork Base:

  • 2 lb Pork shoulder - Or pork butt
  • 0.5 lb Pork liver Optional
  • 1 lb Pork bones - For rich broth
  • 2 Bay leaves - Whole
  • 1 teaspoon Black peppercorns - Whole
  • 2 tablespoon Fresh sage - Roughly chopped

The Binding:

  • 1 teaspoon Black pepper - Ground
  • 1.5 cup Yellow cornmeal - Stone-ground preferred
  • 0.5 cup Buckwheat flour - Or substitute with cornmeal
  • 6 cup Reserved pork broth - From boiled pork
  • 2 teaspoon Salt - Adjust to taste

Spice Blend:

  • 1 teaspoon Ground sage
  • 1 teaspoon Dried thyme
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 0.5 teaspoon Cayenne pepper - Optional heat
  • 0.25 teaspoon Ground cloves - Just a pinch

For Cooking:

  • 2 tablespoon Bacon fat - Or lard/butter for frying
  • Butter or lard - As needed for frying

Instructions

  • Simmer the pork, bones, and spices slowly for hours
    Large pot of creamy cornmeal and shredded pork mixture simmering on a stove, releasing steam in a cozy kitchen environment.
  • Whisk cornmeal into hot broth until thick and smooth
    Two loaf pans filled with freshly cooked scrapple mixture being smoothed with a spatula, with steam rising in a rustic kitchen setting.
  • Pour the mixture into pans and chill overnight
    Crispy golden-brown slices of scrapple sizzling in a cast-iron skillet with steam rising, showing a crunchy exterior and caramelized edges.
  • Slice the chilled loaf and fry until golden brown
    Crispy pan-fried scrapple slices served with two sunny-side-up eggs and orange slices on a ceramic plate for a hearty breakfast.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 120kcal (6%) | Carbohydrates: 11g (4%) | Protein: 8g (16%) | Fat: 6g (9%) | Saturated Fat: 2.5g (16%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.1g | Cholesterol: 45mg (15%) | Sodium: 310mg (13%) | Potassium: 240mg (7%) | Fiber: 1g (4%) | Vitamin A: 90IU (2%) | Vitamin C: 0.5mg (1%) | Calcium: 15mg (2%) | Iron: 0.2mg (1%)
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