Scrapple is a traditional German food and a favorite dish in many Pennsylvania Dutch communities, as well as areas of the south. Although you can purchase packaged scrapple for slicing and baking or frying, making your own scrapple from scratch allows you to use up excess pork meat and include the seasonings you prefer. Although a basic recipe serves about six people, doubling or tripling the recipe provides extra scrapple for freezing and serving at a later date.
Rinse and drain the cooked sausage to remove excess fat. Although traditional scrapple recipes use fat scraps and lard, using lean sausage and removing the excess grease provides a healthy alternative. Allow the sausage to drain over the sink in a colander while you prepare the other ingredients for baking scrapple.
Measure 2 3/4 cups of water into a 2-quart saucepan. Place the water on the stove and heat until it reaches a rolling boil.
Stir together the cornmeal, salt, pepper, sugar and milk in a separate bowl. Use a whisk to create a smooth batter. Slowly pour the batter into the boiling water, stirring with a wooden spoon as you pour.
Stir the mixture as it warms up and begins to simmer. Turn the heat down to low as soon as the mixture starts bubbling. Place a lid over the pot let the mixture cook until it becomes thick and stiff, stirring occasionally. This usually takes about eight to 12 minutes. Stir in the cooked sausage and pour the batter into a large bread loaf pan. Let the scrapple cool completely.
Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with a piece of aluminum foil. Spray a fine mist of nonstick spray coating over the top of the aluminum foil.
Slice the scrapple into slices that measure about 1/2-inch thick. Keep the slices uniform and even.
Place the scrapple slices about 1/2-inch apart on the prepared cookie sheet. Place the scrapple in the oven. Turn the slices over after about 25 minutes, keeping them a spread apart on the cookie sheet. Bake for another 20 minutes.
Remove the scrapple from the oven and serve hot.
- Taste of Home: Cornmeal Scrapple Recipe
- The Morning Call; How to Make Scrapple; Diane W. Stoneback; April 2011
- “Pennsylvania Dutch Cookbook”; Claire S. Davidow; 1972