Recipes for cooking scrapple vary, but most involve three main ingredients: pork, flours and spices. The dish tastes something like breakfast sausage, because it has a soft interior and crispy exterior.
To make scrapple, cook on the stove a mixture of water, seasonings, flours and pork. Cool it in a loaf pan until firm, then slice and bake or fry.
Scrapple Recipe With Sausage
The scrapple recipe below is adapted from Utah State University.
- 1 pound country sausage
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 cups water
- 2 cups cornmeal
- Cooking oil spray
- Fry the sausage until browned. Remove the excess grease and set aside.
- Mix together the water and seasonings in a 4-quart pan, and bring to a boil. Lower the heat to medium and put in the cornmeal. Stir to prevent splattering. Add the sausage, and cook 15 minutes, or until slightly dry.
- Coat two loaf pans with oil or cooking spray. Divide the meat and press into the pans. Cover and allow to cool.
- Once cool, bake or fry it. To bake, cook it in an oven preheated to 375 degrees Fahrenheit for 30 minutes. To fry, slice it into ⅜ inch pieces and cook on each side, in a little oil, until crispy.
Some people like to dredge the slices in seasoned flour before frying. When done, you can put butter and maple syrup on the slices.
Scrapple and eggs make a hearty breakfast. Another way to use the dish is to put the slices between bread to make a scrapple sandwich. Refrigerate any leftovers.
Read more: 9 Simple Swaps to Upgrade Your Breakfast
Cooking Scrapple 101
Scrapple originated in Pennsylvania, and is one of an array of dishes that arose from the frugal attempts of residents to use more parts of their butchered hogs. It dates back to the time when many Germans immigrated to the area, and has always been a part of the local culture. In fact, the Philadelphia Inquirer referred to the state as "Scrapple Paradise" in 1890, according to Pennsylvania State University (PSU).
This dish consists of meat from hogs that is mixed with flour and cooked in stock until it thickens. It's then allowed to cool and set until it becomes stiff. Afterwards, cooks slice it and fry it in a skillet, or bake it until crispy.
Traditionally, meat used to make scrapple came from parts of the hog left behind after the standard parts are removed to make hams and chops. Parts such as the jowls, kidneys and liver are boiled in water to extract natural gelatin and flavor. The meat is removed, minced, and then returned to the broth, where it's flavored with spices like sage, thyme and marjoram.
Pennsylvanians use more than one type of flour. It's common to use buckwheat and combine it with wheat flour or cornmeal.
Today, manufacturers in the mid-Atlantic states make beef and turkey versions of scrapple. Recipes for nut and vegetarian versions are available as well, PSU explains.
Scrapple Nutritional Information
Scrapple nutritional information will vary with the brand, but one ready-made 2-ounce serving contains 110 calories, 4 grams of protein, 3.5 grams of fat, 11 grams of carbohydrates, 1.01 grams of fiber and 460 milligrams of sodium, reports the USDA.
Red meat, such as the pork or beef contained in scrapple, is high in saturated fat. Most medical experts recommend limiting red meat consumption and getting the majority of your protein from poultry, fish or plant sources like beans. Higher red meat intake is linked to certain types of cancers, cardiovascular disease, type 2 diabetes and premature death, warns the Harvard T.H. Chan School of Public Health.
If you like scrapple, it's best to eat it occasionally rather than regularly, or to choose the turkey variety. Also, watch your portion size. The American Heart Association defines one serving of meat as 2 to 3 ounces, which is about the size of a deck of cards.
- Utah State University: "Scrapple"
- Pennsylvania State University: "Scrapple: Pennsylvania's "Other" Meatloaf"
- FoodData Central: "Scrapple"
- Harvard T.H. Chan School of Public Health: "New “Guidelines” Say Continue Red Meat Consumption Habits, but Recommendations Contradict Evidence"
- American Heart Association: "Meat, Poultry, and Fish: Picking Healthy Proteins"