Traditional Homemade Scrapple: A Classic Pennsylvania Dutch Delicacy

Ingredients

  • 2 pounds of pork scraps
  • 2 cups of cornmeal
  • 1 cup of flour
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of sage
  • 1 teaspoon of thyme
  • 4 cups of pork broth

Steps and instructions

  1. Place the pork scraps in a large pot, and cover with water. Bring to a boil, then reduce heat to low, and simmer until the meat is falling off of the bones, about 2 hours.
  2. Strain out the pork scraps, and save the broth. Pick the meat off of the bones, and chop finely.
  3. Return the broth and the meat to the pot, and stir in the cornmeal, flour, salt, pepper, sage, and thyme. Simmer, stirring frequently, until the mixture is very thick, about 15 minutes.
  4. Pour the mixture into a loaf pan, and refrigerate until firm, about 3 hours.
  5. To serve, slice the scrapple, and fry in a greased skillet until crispy on the outside.

Tools for making

  • Large pot - for boiling the pork scraps and making the broth
  • Strainer - to strain out the cooked pork scraps
  • Loaf pan - for pouring and shaping the scrapple mixture
  • Skillet - for frying the sliced scrapple
  • Knife - for chopping the cooked pork scraps
  • Wooden spoon - for stirring the scrapple mixture while cooking

Recipe variations

  • Use different types of meat such as beef, chicken, or turkey instead of pork.
  • Experiment with different seasonings such as paprika, garlic powder, or cayenne pepper to add a unique flavor profile.
  • Substitute the cornmeal with buckwheat flour, rye flour, or oat flour for a different texture and taste.
  • Add diced onions, bell peppers, or jalapenos to the mixture for added flavor and texture.
  • Try different cooking methods such as baking the scrapple in the oven instead of refrigerating it.
  • Create a gluten-free version by using gluten-free flour or cornmeal.
  • Make a vegetarian or vegan alternative by using plant-based meat substitutes or tofu in place of the pork.

Recipe overview

Scrapple is a traditional dish originating from the Pennsylvania Dutch. Made from pork scraps and cornmeal, this recipe is a wonderful way to utilize every part of the pig and prevent waste. This scrapple recipe is a simple and hearty dish that requires a bit of time but is well worth the effort. You'll simmer pork scraps until tender, then combine them with a flavorful mixture of cornmeal, flour, and various seasonings. After allowing the mixture to cool and solidify, it's sliced and pan-fried until crispy. Expect a unique taste that's both rustic and satisfying, perfect for a comforting breakfast or a quick snack.

Common questions

  1. Can I use different types of meat for scrapple? Yes, you can use different types of meat such as beef or chicken instead of pork scraps. However, the traditional recipe calls for pork.
  2. Can I use instant cornmeal for this recipe? Instant cornmeal may alter the texture of the scrapple. It is recommended to use regular cornmeal for the best results.
  3. Can I make scrapple without flour? Flour helps to bind the ingredients together and gives scrapple its desired texture. It is an essential ingredient in this recipe.
  4. Can I freeze scrapple? Yes, scrapple can be frozen. Once cooked and cooled, wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw in the refrigerator before reheating and serving.
  5. Can I substitute the spices with others? You can experiment with different spices to customize the flavor. However, keep in mind that sage and thyme are traditional spices used in scrapple and provide a distinct taste.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting surface for chopping the pork scraps and preparing other ingredients.
  • Chef's Knife - A sharp knife for finely chopping the pork scraps and other ingredients.
  • Large Pot - To boil the pork scraps and make the broth.
  • Strainer - For straining out the pork scraps and separating the broth.
  • Loaf Pan - To shape and refrigerate the scrapple mixture until firm.
  • Skillet - For frying the sliced scrapple until crispy.
  • Spatula - To flip and remove the scrapple from the skillet.

Origin stories

Scrapple, also known by the Pennsylvania Dutch name 'Pannhaas', hails from the rural regions of Pennsylvania in the United States. This dish is a testament to the thriftiness and resourcefulness of the early German American settlers who believed in wasting nothing. Each part of the pig that couldn't be used directly was boiled down into a broth, the meat was then minced, combined with cornmeal, flour, and spices, and left to set into a loaf. It was this culinary ingenuity that gave Scrapple its reputation as a beloved comfort food, and it continues to be a popular breakfast dish in the mid-Atlantic states, especially in Pennsylvania, Maryland, Delaware, New Jersey, and Virginia. Every year, the Apple Scrapple Festival in Bridgeville, Delaware, draws thousands of visitors, celebrating the region's apple harvest and its beloved Scrapple.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.