Rating: 3.5 stars
30 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2

Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.

Recipe Summary

cook:
10 mins
additional:
13 hrs 20 mins
total:
13 hrs 45 mins
prep:
15 mins
Servings:
8
Yield:
6 to 8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.

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  • Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.

  • Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Nutrition Facts

576 calories; protein 15.1g; carbohydrates 41.2g; fat 38.9g; cholesterol 74.5mg; sodium 631.2mg. Full Nutrition
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