Deep in Pennsylvania Dutch country, this scrapple recipe has been passed down through generations. After studying with traditional butchers and home cooks in Lancaster County, I've learned that authentic scrapple isn't just about ingredients - it's about respecting the tradition of using everything and creating something delicious from humble beginnings.
Why This Recipe Works
This carefully tested traditional scrapple recipe balances authentic techniques with modern kitchen equipment. Whether you're preserving family heritage or exploring Pennsylvania Dutch cuisine, these step-by-step instructions ensure perfect results every time.
What Makes This Special:
- Modern adaptations
- Authentic spice blend
- Perfect texture control
- Traditional methods
Why You'll Love This Recipe
This traditional scrapple recipe delivers all the authenticity of Pennsylvania Dutch cooking with straightforward, achievable steps. Unlike store-bought versions, our homemade scrapple gives you complete control over ingredients and seasonings, creating that perfect balance of crispy exterior and creamy interior that makes this breakfast staple unforgettable. Even better, it's an economical way to honor the waste-not tradition while creating something truly delicious. Perfect for weekend breakfasts or make-ahead meal prep, one batch provides multiple hearty servings.
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Scrapple Recipe Ingredients
Core Components:
- Pork trimmings/shoulder
- Yellow cornmeal
- Buckwheat flour
- Fresh sage
- Black pepper
- Salt (The foundation six)
Seasoning Blend:
- Ground sage
- Thyme
- Marjoram
- Nutmeg
- Bay leaves
- White pepper
The Stock Base:
- Pork bones
- Onions
- Celery
- Carrots
- Garlic cloves
- Fresh herbs
See recipe card for quantities.
Pro Tip: For authentic scrapple recipe results, use stone-ground cornmeal; it creates better texture than regular cornmeal.
How To Make Scrapple
First Phase (2-3 hours):
- Stock Making
- Simmer pork parts
- Add vegetables
- Cook until tender
- Strain and reserve
- Meat Preparation
- Remove meat
- Chop finely
- Season well
- Set aside
The Cornmeal Magic:
- Building Base
- Heat stock
- Add cornmeal slowly
- Whisk constantly
- Cook until thick
- Final Steps
- Add meat back
- Mix in seasonings
- Pour into pans
- Chill overnight
Kitchen Story: Max's "bubble counting" helps time the cornmeal cooking; when the bubbles slow down, it's ready!
Substitutions
Before exploring substitutions, remember authenticity matters.
Meat Options:
- Pork → Turkey
- Traditional → Chicken
- Regular → Mixed meats
- Classic → Vegetarian (Each affects texture)
Grain Choices:
- Cornmeal → Polenta
- Buckwheat → Rice flour
- Traditional → Gluten-free blend
- Regular → Quinoa
Seasoning Switches:
- Fresh herbs → Dried
- Regular → Salt-free
- Traditional → Custom blend
- Classic → Regional spices
Stock Base:
- Pork → Vegetable
- Regular → Chicken
- Traditional → Beef
- Classic → Mushroom
Note: When adapting this scrapple recipe, maintain the same liquid-to-grain ratio for proper setting.
Scrapple Recipe Variations
Country Comfort:
- Sage and Apple
- Fresh apples
- Extra sage
- Maple touch
- Black pepper (Perfect for fall)
Smoky Mountain:
- Bacon Lover's
- Smoked meat
- Bacon bits
- Chipotle
- Maple syrup (Weekend favorite)
Pennsylvania Plus:
- Dutch Deluxe
- Extra herbs
- Pearl onions
- Fresh garlic
- Traditional spices (Family heritage)
Modern Twist:
- Fusion Style
- Asian spices
- Ginger touch
- Soy sauce
- Green onions (Contemporary take)
Remember: For any scrapple recipe variation, maintain the proper meat-to-grain ratio for proper setting.
Essential Equipment for Scrapple Success
Must-Have Equipment:
- Large stock pot
- For making broth
- Deep enough
- Heavy bottom
- Even heating
Loaf Pans:
- Metal loaf pans
- Non-stick surface
- Multiple pans
- Straight sides
Processing Tools:
- Meat grinder/processor
- Fine mesh strainer
- Heavy whisk
- Wooden spoons
Frying Essentials:
- Paper towels
- Cast iron skillet
- Spatula
- Splatter guard
Storage Tips
Fresh Storage:
- Refrigerator (5 days)
- Keep wrapped
- Store whole
- Slice as needed
- Cool completely
Freezer Magic:
- Up to 3 months
- Slice first
- Layer with paper
- Double wrap
- Label clearly
Serving Success:
- Thaw overnight
- Fry from cold
- Medium heat
- Crispy edges
P.S: This scrapple recipe freezes beautifully; perfect for quick breakfasts!
Aunt Emma's Scrapple Secret
The real magic in this scrapple recipe came from my Aunt Emma's Lancaster County kitchen. While everyone focused on meat ratios, she'd add a splash of apple cider vinegar to the stock. "For brightness," she'd explain, stirring the pot patiently. This simple addition balanced the richness perfectly.
But her true genius was in the seasoning timeline. She'd add half the spices while cooking, then stir in the rest just before pouring into loaf pans. "Layers of flavor," she'd say. Even more crucial was her finishing touch - a light dusting of cornmeal on the loaf pans before pouring in the mixture, creating a barely-there crust that made frying easier.
Time for Breakfast Magic!
Transform your kitchen into a Pennsylvania Dutch diner with this authentic scrapple recipe that proves traditional cooking methods create the most memorable meals. Whether you're preserving family heritage or exploring comfort food classics, this breakfast staple brings generations of wisdom to your table.
Ready to complete your breakfast spread? Pair your scrapple with our crispy Easy Air Fryer Breakfast Potatoes that deliver diner-style results at home. Add protein-packed flavor with our Chicken Breakfast Sausage that proves healthy can be delicious. Round out the feast with our Homemade Biscuit Breakfast Recipe that brings Southern comfort to any morning.
We would like you to share how this scrapple recipe turned out for you on our social media; we love seeing your perfectly crispy slices!
Rate this recipe and join our breakfast family!
Need answers about perfecting your scrapple? Check our Frequent Asked Questions section below!
Frequent Asked Questions
What exactly is scrapple made of?
Traditional scrapple recipe combines pork trimmings and offal with cornmeal, buckwheat flour, and seasonings. Originally created by Pennsylvania Dutch settlers as a way to use every part of the pig, it combines meat (traditionally including liver, heart, and other organ meats) with a cornmeal mush that sets into a sliceable loaf. Our version maintains authenticity while using more readily available cuts.
What is the best way to make scrapple?
Success comes from following key steps:
Simmer meat until very tender
Grind or chop meat finely
Add cornmeal gradually to hot stock
Cook until thick enough to hold a spoon
Season well and chill completely Most importantly, let it set overnight before slicing and frying.
Is scrapple healthy to eat?
While traditional scrapple is calorie-dense, it provides protein, iron, and other nutrients. Modern versions can be made healthier by:
Using leaner cuts of meat
Reducing salt content
Adding more herbs and spices
Controlling portion sizes Remember, it's meant to be a hearty breakfast food, not a daily staple.
What's the difference between scrapple and pawn house?
While both are regional pork products, scrapple (Pennsylvania Dutch) uses cornmeal as a binder and includes more organ meats, while pawn house (Southern) typically uses more rice or grits and fewer organ meats. Our scrapple recipe follows the traditional Pennsylvania Dutch method for authentic results.
Related
Looking for other recipes like this? Try these:
- Easy Pork and Beans Recipe : My Grandma Method7 Hours 15 Minutes
- Poppy Seed Chicken Casserole – A Family Favorite45 Minutes
- Rotisserie Chicken: My Grandma's Secret Worth Sharing1 Hours 30 Minutes
- Easy Old Fashioned Salisbury Steak Recipe55 Minutes
Pairing
These are my favorite dishes to serve with this scrapple recipe:
Easy Scrapple Recipe
Equipment
- 1 Large stock pot (Heavy-bottomed for even heating)
- 1 Fine-mesh strainer (For straining the stock)
- 1 Meat grinder (Or food processor)
- 1 Wooden spoon (For stirring the mixture)
- 1 Whisk (Helps prevent lumps)
- 2 Loaf pans (Metal preferred, lightly greased)
- 1 Spatula (For flipping scrapple slices)
- 1 Cast iron skillet (For frying slices)
Ingredients
- 2 lbs Pork shoulder - Or pork trimmings
- 4 cups Water - For making stock
- 1 cup Stone-ground cornmeal - Essential for texture
- ¼ cup Buckwheat flour - Optional adds depth
- 1 tablespoon Salt - Adjust to taste
- 1 teaspoon Ground sage - Essential seasoning
- ½ teaspoon Thyme - Dried or fresh
- ½ teaspoon Marjoram - Traditional spice
- ¼ teaspoon Nutmeg - Adds warmth
- ½ teaspoon White pepper - Adds mild heat
- 2 Bay leaves - For stock flavor
- 1 Onion - Chopped
- 2 Garlic cloves - Minced
- 1 stalk Celery - Chopped
- 1 Carrot - Chopped
Instructions
Make the Stock
- In a large stockpot, add pork, water, onion, celery, carrot, bay leaves, and garlic. Simmer for 2 hours until the pork is tender.
- Strain and reserve the stock, discarding the vegetables.
Prepare the Meat
- Remove pork from the stock, let it cool slightly, then finely chop or grind it.
Cook the Cornmeal Base
- Return the reserved stock to the pot and bring it to a simmer.
- Gradually whisk in cornmeal and buckwheat flour, stirring constantly until thickened.
Combine and Season
- Stir the chopped meat into the thickened mixture, then add salt, sage, thyme, marjoram, nutmeg, and white pepper. Mix thoroughly.
Mold and Chill
- Pour the mixture into greased loaf pans, smooth the top, and let it chill in the refrigerator overnight to set.
Slice and Fry
- Slice the scrapple into ½-inch thick pieces. Heat a cast iron skillet over medium heat and fry each slice until golden brown and crispy on both sides.
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