Rating: 3.68 stars
31 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 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 test

prep:
15 mins
cook:
10 mins
additional:
13 hrs 20 mins
total:
13 hrs 45 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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Reviews (30)

Most helpful positive review

Rating: 4 stars
09/24/2010
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 Read More
(60)

Most helpful critical review

Rating: 3 stars
01/08/2012
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 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!! Read More
(35)
31 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
09/24/2010
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 Read More
(60)
Rating: 4 stars
11/03/2005
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 never tasted in scrapple. We never put syrup on our scrapple--only ketchup. Read More
(52)
Rating: 5 stars
12/08/2006
This is Pretty Good add more spices that the Pennsylvania people use it will be Awsome!!!! Read More
(50)
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Rating: 3 stars
01/08/2012
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 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!! Read More
(35)
Rating: 5 stars
01/04/2012
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 made with the sweetened milk and then served with extra syrup. Read More
(22)
Rating: 1 stars
02/13/2011
I know scrapple and this is horrible. Scrapple should not be sweet and greasy. Read More
(20)
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Rating: 5 stars
09/30/2004
I've been trying to find an easy scrapple recipe and this one hits the spot!! My tummy thanks you!! Read More
(15)
Rating: 5 stars
07/31/2007
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. Thanks for posting the recipe. Read More
(14)
Rating: 5 stars
09/04/2008
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! Read More
(13)