I updated this version by using turkey sausage, adding extra sage and thyme. I used skim evap milk in place of sweetened condensed and it came out great!! Lower cals and less sugar/carbs
I grew up in scrapple country so when I saw a review of this I HAD to try it. It's a pretty good approximation of scrapple although it is not as spicy and has a sweetness to it that I've never tasted in scrapple. We never put syrup on our scrapple--only ketchup.
This is Pretty Good add more spices that the Pennsylvania people use it will be Awsome!!!!
I have been making a more traditional scrapple for years. My recipe was past down from generations of farm families West of the Missiouri River (KS). Tips: Use several pounds of fresh pork neck bones slow cooked down in medium size crock pot till meat falls from the bone. SAVE the broth! Use 1/2 broth, 1/2 EVAPORATED milk. Salt and pepper to taste. Then to break tradition try some WHITE corn meal instead of yellow. Slice THIN (1/8 to 1/4 in.) with razor sharp slicing knife and fry in very small amount of extra virgin olive oil till well browned or desired doneness is achieved. YUM YUM!!
Hi All, thanks for trying this recipe. The original did call for evaporated rather than condensed milk, at the time of publication I miseed the typo, and imagine this would be fearsome sweet if made with the sweetened milk and then served with extra syrup.
I know scrapple and this is horrible. Scrapple should not be sweet and greasy.
I've been trying to find an easy scrapple recipe and this one hits the spot!! My tummy thanks you!!
My mom routinely made this for my dad serving it with maple syrup. She called it ponhorse but I think that came from my dad's family in tennessee. With both gone now I had thought it lost. Thanks for posting the recipe.
Tried this recipe using venison sausage. Great! I am originally from Pennsylvania and ate scrapple many times as a kid. Recipe is close to original scrapple. It is sweet so I did not need to pour syrup on it. Great Recipe! Husband said it is a keeper!
