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My review
Scrapple
KCFOXY
"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."
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Ingredients
13 h 45 m servings 576 calsOriginal recipe yields 8 servings (6 to 8 servings)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 576 calories; 38.9 g fat; 41.2 g carbohydrates; 15.1 g protein; 75 mg cholesterol; 631 mg sodium. Full nutrition
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Reviews
Read all reviews 2629 Ratings
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Most helpful positive review
9/23/2010
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
Most helpful critical review
1/8/2012
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 ne...
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9/23/2010
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
11/3/2005
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 neve...
12/8/2006
This is Pretty Good, add more spices that the Pennsylvania people use it will be Awsome!!!!
1/8/2012
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 ne...
5/2/2010
I know scrapple and this is horrible. Scrapple should not be sweet and greasy.
1/4/2012
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 ...
7/31/2007
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. T...
9/30/2004
I've been trying to find an easy scrapple recipe, and this one hits the spot!! My tummy thanks you!!