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Brief Overview
Scrapple might not win any awards for presentation, but for those who grew up with it, this humble dish is a cherished breakfast tradition. Found mainly in the Mid-Atlantic states, especially Pennsylvania, scrapple is a seasoned loaf made from pork scraps and cornmeal, sliced and fried until golden and crisp.
It is a food rooted in resourcefulness, turning leftover parts of the pig into something both practical and flavourful. Scrapple’s unique texture and savoury taste have earned it a loyal following, even if it remains something of a curiosity to outsiders. It’s comfort food, plain and proud.
What Is Scrapple?
Scrapple is essentially a pan fried loaf made from finely ground pork parts, cornmeal, and spices. Once cooked and set into a firm block, it is sliced into thick slabs and fried in a skillet until the outside crisps while the inside stays soft and creamy.
It is typically served as part of a hearty breakfast, often alongside eggs and toast. Some people enjoy it plain, others top it with maple syrup or ketchup. Its versatility and filling nature make it a satisfying choice for those who enjoy bold, savoury dishes.
Ingredients and Taste
The key ingredients are pork offcuts such as the head, heart, and liver, simmered and minced, then mixed with cornmeal and seasoned with black pepper, sage, thyme, and occasionally onions. The mixture is cooked into a porridge, poured into moulds, and left to cool.
When sliced and fried, scrapple develops a crisp, browned exterior that contrasts with its soft, dense centre. The taste is deeply savoury, with an earthy richness from the pork and a nutty undertone from the cornmeal. It is hearty and satisfying, not overly spiced but full of flavour.
Scrapple’s texture and taste can surprise those unfamiliar with it, but fans appreciate the contrast between crispy edges and creamy interior. It is not refined or delicate, but it offers an honesty and depth of flavour that’s hard to find in more polished dishes.
A Taste of History
Scrapple’s origins lie with the Pennsylvania Dutch, descendants of German speaking immigrants who arrived in the 17th and 18th centuries. Drawing from Old World traditions of meat puddings, they adapted the recipe using local grains and available pork.
It was a dish born of necessity, crafted to make the most of butchering season. Nothing went to waste. The grains stretched the meat, while spices preserved and enhanced the flavour. Scrapple became a staple of rural communities, served hot as a morning meal.
Over time, it spread from Pennsylvania into Delaware, Maryland, and parts of New Jersey. Though its popularity remains regional, those who know scrapple tend to speak of it with affection. It’s one of those foods that tells a story with each slice.
Scrapple may never be fashionable, but it was never meant to be. It’s a reflection of resilience and resourcefulness, still found sizzling in diners and family kitchens, where heritage is served not with fanfare but with a side of eggs and a hot cup of coffee.
How to Make Traditional Scrapple
Scrapple is a rustic and hearty American classic born from Pennsylvania Dutch traditions, turning pork scraps and cornmeal into a savoury, sliceable loaf. Expect a dish that’s crispy on the outside, tender within, and deeply flavourful. The process involves simmering meat, incorporating fine cornmeal, and allowing the loaf to chill before pan frying to golden perfection. See the recipe card at the bottom for printable directions
Ingredients
For the Scrapple Loaf:
- 450g pork shoulder (with some fat)
- 100g pork liver
- 1.5 litres water
- 1 medium onion, quartered
- 1 garlic clove, crushed
- 1 bay leaf
- 1½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground sage
- ¼ tsp ground thyme
- ¼ tsp allspice (optional)
- 170g yellow cornmeal (fine grind)
For Frying:
- Neutral oil or lard for frying
- Additional salt and pepper to taste
Cooking Instructions
Step 1: Simmer the Pork
Place the pork shoulder, liver, onion, garlic, bay leaf, and water into a large pot. Bring to a gentle boil, then lower heat and simmer uncovered for 1½ hours, or until the meat is tender and the liquid is reduced. Skim off any foam during cooking.
Step 2: Remove and Shred the Meat
Once cooked, remove the pork and liver from the pot. Discard the bay leaf. Strain the broth and set aside. Finely chop or shred the meats, aiming for a coarse texture rather than a paste. Reserve 1 litre of the strained broth.
Step 3: Prepare the Cornmeal Base
Return the reserved broth to a clean pot. Bring it to a gentle simmer. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Cook over low heat for about 10 minutes, or until the mixture thickens to a soft porridge consistency.
Step 4: Combine Meat and Seasonings
Stir the chopped pork and liver into the cornmeal mixture. Add salt, pepper, sage, thyme, and allspice (if using). Stir vigorously to fully incorporate, and cook for another 5 minutes, stirring frequently to avoid sticking.
Step 5: Mould the Scrapple
Lightly grease a standard loaf tin (approx. 20cm x 10cm). Pour the hot mixture into the tin, pressing down gently to smooth the top. Let it cool at room temperature for 30 minutes.
Step 6: Chill Until Firm
Cover the loaf tin and refrigerate for at least 4 hours, or overnight, until the scrapple is fully set and firm enough to slice.
Step 7: Slice the Scrapple
Once chilled, turn the loaf out onto a cutting board. Slice into 1.5cm thick slabs. For best texture, let the slices come to room temperature for 10–15 minutes before frying.
Step 8: Fry to Golden Crisp
Heat a heavy skillet over medium heat with a thin layer of neutral oil or lard. Fry the slices for 3–4 minutes on each side until a golden, crisp crust forms. Avoid crowding the pan.
Step 9: For Serving
Serve the scrapple hot with eggs and toast for breakfast, or pair it with apple butter, maple syrup, or spicy mustard for a savoury sweet contrast.
Final Step: Garnish and Enjoy
Garnish with fresh herbs if desired, or serve plain to let the deep pork and cornmeal flavour shine. For added crispness, rest fried slices on a wire rack rather than a plate.
Cooking Tips for Perfect Scrapple
- Use pork with fat to ensure rich flavour and a creamy interior.
- Whisk cornmeal into simmering broth slowly to avoid lumps.
- Stir constantly while thickening to prevent scorching at the base.
- Let the loaf chill thoroughly before slicing for cleaner cuts.
- Fry slices over moderate heat to crisp without burning.
- Avoid flipping too soon, let a crust form for easier turning.
Scrapple (Fried Pork and Cornmeal)
Ingredients
For the Scrapple Loaf:
- 450 g pork shoulder with some fat
- 100 g pork liver
- 1.5 litres water
- 1 medium onion quartered
- 1 garlic clove crushed
- 1 bay leaf
- 1½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground sage
- ¼ tsp ground thyme
- ¼ tsp allspice optional
- 170 g yellow cornmeal fine grind
For Frying:
- Neutral oil or lard for frying
- Additional salt and pepper to taste
Instructions
- Place the pork shoulder, liver, onion, garlic, bay leaf, and water into a large pot. Bring to a gentle boil, then lower heat and simmer uncovered for 1½ hours, or until the meat is tender and the liquid is reduced. Skim off any foam during cooking.
- Once cooked, remove the pork and liver from the pot. Discard the bay leaf. Strain the broth and set aside. Finely chop or shred the meats, aiming for a coarse texture rather than a paste. Reserve 1 litre of the strained broth.
- Return the reserved broth to a clean pot. Bring it to a gentle simmer. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Cook over low heat for about 10 minutes, or until the mixture thickens to a soft porridge consistency.
- Stir the chopped pork and liver into the cornmeal mixture. Add salt, pepper, sage, thyme, and allspice (if using). Stir vigorously to fully incorporate, and cook for another 5 minutes, stirring frequently to avoid sticking.
- Lightly grease a standard loaf tin (approx. 20cm x 10cm). Pour the hot mixture into the tin, pressing down gently to smooth the top. Let it cool at room temperature for 30 minutes.
- Cover the loaf tin and refrigerate for at least 4 hours, or overnight, until the scrapple is fully set and firm enough to slice.
- Once chilled, turn the loaf out onto a cutting board. Slice into 1.5cm thick slabs. For best texture, let the slices come to room temperature for 10–15 minutes before frying.
- Heat a heavy skillet over medium heat with a thin layer of neutral oil or lard. Fry the slices for 3–4 minutes on each side until a golden, crisp crust forms. Avoid crowding the pan.
- Serve the scrapple hot with eggs and toast for breakfast, or pair it with apple butter, maple syrup, or spicy mustard for a savoury sweet contrast.
- Garnish with fresh herbs if desired, or serve plain to let the deep pork and cornmeal flavour shine. For added crispness, rest fried slices on a wire rack rather than a plate.
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