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Crispy pan-fried scrapple slices on a plate, golden and ready for breakfast.

Easy Scrapple Recipe

4.50 from 2 votes
A traditional Pennsylvania Dutch scrapple recipe made from pork, cornmeal, and spices, slow-cooked to perfection for a crispy, golden breakfast staple.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12
Course: Breakfast, Brunch
Cuisine: American, Pennsylvania Dutch
Calories: 190
Ingredients Equipment Method

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

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

Method
 

Make the Stock
  1. In a large stockpot, add pork, water, onion, celery, carrot, bay leaves, and garlic. Simmer for 2 hours until the pork is tender.
  2. Strain and reserve the stock, discarding the vegetables.
Prepare the Meat
  1. Remove pork from the stock, let it cool slightly, then finely chop or grind it.
Cook the Cornmeal Base
  1. Return the reserved stock to the pot and bring it to a simmer.
  2. Gradually whisk in cornmeal and buckwheat flour, stirring constantly until thickened.
Combine and Season
  1. Stir the chopped meat into the thickened mixture, then add salt, sage, thyme, marjoram, nutmeg, and white pepper. Mix thoroughly.
Mold and Chill
  1. Pour the mixture into greased loaf pans, smooth the top, and let it chill in the refrigerator overnight to set.
Slice and Fry
  1. 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.