Scrapple Recipe on Food52 (2024)


by: Jaime Brockway



2 Ratings

  • Prep time 4 hours
  • Cook time 3 hours 30 minutes
  • Makes one 9 x 5-inch loaf pan

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Author Notes

Waste not, want not. Scrapple, as you may gather from its name, was created as way to use leftover pig parts, commonly referred to as offal. At its core, scrapple is a dish of pork meat mixed with spices, broth, and cornmeal that is placed in a mold and served sliced and fried. It's a delicious, crispy-on-the-outside, creamy-on-the-inside breakfast meat to accompany your toast and eggs.

Scrapple has roots in Germany, and arrived in Pennsylvania with a wave of German settlers during the 17th and 18th centuries. It’s been enjoyed in the region ever since, and Pennsylvania Dutch producers ship it to chefs around the country who have been incorporating this humble ingredient made of scraps into their menus. What was once largely a by-product—primarily a way to use up whole animal parts like heads, trotters, and tails—has become a delicacy. One taste of this tender, sausage-y, flavor-packed pâté fried crisp and golden will have you wondering why it took so long to catch on.

Scrapple broth—what remains after simmering the meat—can be frozen and used to make scrapple with whatever leftover pork you have on-hand. Pork butt, ribs, hocks, shanks, and bulk sausage all work well and will contribute a variety of flavors and textures. Experiment with different cuts and see what you enjoy most.

Frying scrapple is a simple pleasure, and seeing that beautiful crunchy crust on the underside when flipping a slice is true satisfaction. Make sure your scrapple isn't too thick or thin (3/4-inch slices should do the trick) and work with a hot, well-greased skillet or the scrapple may crumble or fall apart. For extra-crispy scrapple, lightly dredge both sides of each slice with flour before frying and keep a close eye on the pan to prevent burning. For a real treat, add a slice of fried scrapple to an egg and cheese sandwich or grilled cheese—its intense porkiness and crunchy exterior will make you forget all about bacon (at least temporarily).

Jaime Brockway

What You'll Need

  • 2 1/2 poundspork butt, preferably bone-in, skin-on
  • 1 1/2 poundspork spare rib tips
  • 1 tablespoonpeppercorns
  • 4 bay leaves
  • 6 cloves garlic, halved
  • 1 large onion, halved
  • 1 sprigfresh thyme
  • 1 sprigfresh oregano
  • 1 sprigfresh sage
  • 1 cupcornmeal
  • salt and pepper, to taste
  1. Add the pork, peppercorns, salt, bay leaves, garlic, and onion to a large pot. Fill the pot with water until the contents are just covered, and set it over high heat.
  2. Using a spoon, remove the fat that floats to the top of the water as it comes to a boil. Once it's boiling, reduce to a simmer, cover, and cook until meat is tender and falls off the bone (2 to 3 hours).
  3. Using a slotted spoon, transfer the meat from the pot to a large bowl and set aside to cool.
  4. Place another large bowl in the sink with a strainer on top of it. Strain the broth from the pot into the bowl, catching the remaining spices, small bones, pork pieces, and alliums in the strainer.
  5. Reserve at least 4 cups of the broth for the scrapple. You should have plenty left over to freeze for future use.
  6. Rinse out the pot and add 4 cups of the strained pork broth. Add the herbs, bring to a boil, cover, and simmer until the herbs are fragrant, about 5 minutes. Remove the herbs with a slotted spoon and set aside (but don’t discard).
  7. Slowly add the cornmeal to the broth while whisking to prevent clumps. Bring the mixture to a boil and simmer until thick, 15 to 20 minutes. Stir often to prevent the cornmeal from sticking to the bottom of the pot.
  8. While the cornmeal cooks, separate the meat from the bone using your fingers and discard any extra fat, tendons, skin, or other parts. Discard everything but the meat.
  9. Grind the meat coarsely in a food processor or meat grinder, but don’t overdo it. If you don't have either, simply chop the meat as finely as you can. Season it liberally with salt and pepper, then add to the cornmeal mixture and stir well to combine.
  10. Season with salt and pepper to taste. Pick the leaves off the reserved sage, thyme, and oregano and chop them finely, then add to the scrapple mixture.
  11. Pour the scrapple mixture into a 9 x 5-inch loaf pan and let it cool. Cover and chill in the refrigerator for at least 3 hours.
  12. To serve, cut the scrapple into 3/4-inch slices and pan-fry in butter or oil until crisp.


  • American
  • Cornmeal
  • Oregano
  • Sage
  • Thyme
  • Pork
  • Chill
  • Pan-Fry
  • Simmer
  • Make Ahead
  • Kentucky Derby
  • New Year's Day

See what other Food52ers are saying.

  • Jeffrey Hardtime Mays

  • Inga Martinsone

  • Scripplescrapple

  • Molly

Recipe by: Jaime Brockway

Polenta, mac and cheese, farmers' market breakfasts, smoky food & drink. These are a few of my favorite things. I was an editorial intern @Food52 in 2015!

Popular on Food52

9 Reviews

Scripplescrapple March 12, 2022

People don’t know scrapple reducing heart failure in grown kids taller then 4ft 13 inches and causes cankels in the upper arm region. I force fed my neighbors child and watched his cheeks enlarge like a muffin cooked with condensed milk fat. Scrapple will also give you that kick before working out I advise to consume 13 in a half slices 2 mins before working out for optimal results in your upper chest region. You should feel it there as well as tingling sensations down your left leg and feet along with blurred vision and a massive headache.

Jeffrey H. April 17, 2021

Very interesting history of my favorite breakfast.
I have found a short cut that I'm told works rather well. You can use your favorite ground pork sausage instead of the various cuts used here and follow up with the process as if you had started from scratch.

Molly April 28, 2020

Can you freeze the leftovers of this dish? Thank you.

Molly April 28, 2020

Oops! Just realized I can put this in the question section. Sorry.

Inga M. April 17, 2020

That's super interesting - we make the dish called "cold meat" and it is very similar till the part where you add the cornmeal, because we just take the boiled meat, put the small particles in some bowl (or couple of small bowls), pour over the broth, put in the fridge and that's it - ready. The broth, if cooked from pig's legs, bones and skin, makes a jelly in fridge.
Eat with some mustard or horseradish, or vinegar.

Peggity January 27, 2022

Inga, we call that headcheese (used to be made with the heads) but with vinegar we call it souse.

R_Wadman March 30, 2020

We make something similar, but our recipe include oat flour as well as corn meal. Spouse tried substituting OATMEAL for oat flour one time - weirdest results, tasty but very hard to chew/digest.

YerDaddyBrogan June 28, 2019

Imma make this jawn right here tomorrow. I ain't too confident inna scrizzle recipe wit no egg or gelatin ta bindem all ups. We gone see!!!

Arianna K. April 30, 2015


Scrapple Recipe on Food52 (2024)


How do you make scrapple so it doesn't fall apart? ›

Pan fry with 1/4 inch of oil in the pan to create a crispy shell, which prevents crumbling. Or bake in the oven for 30-40 minutes, flipping only once to prevent the scrapple from falling apart.

Do you flour scrapple before cooking? ›

Some folk like em thick, some like em thin… but it's important not to slice them too thin! I found that when you slice the Scrapple too thin, they break easily while frying. This is another reason I prefer to coat them with flour, especially if you prefer them thin!

What is scrapple called in the South? ›

In the South, scrapple is often called livermush.

Do you fry scrapple in butter or oil? ›

Heat 1 tbsp (14 g) of butter in a skillet or a deep frying pan. Using a medium heat for the frying pan is the key to making delicious, crispy scrapple. Make sure that the butter has melted before you put the scrapple in the pan. Don't add too much butter to the pan, as the contents of the scrapple has enough grease.

Is it healthy to eat scrapple? ›

Scrapple is a nutrient-dense breakfast food that is surprisingly healthy when enjoyed in moderation.

Should you season scrapple? ›

Most long-time lovers of scrapple will describe the taste as being closest to a breakfast sausage, at times having a bit of a kick to it. But most of the time, it boils down to what spices are used to season the scrapple. You can use anything from simple salt and pepper to bay leaves and peppercorns.

What do you eat with scrapple? ›

Or you're at the diner and there's a beautiful side dish of crispy scrapple slices sitting there.
  1. Before you dig in to the scrapple, what do you put on top of it?
  2. Nothing At All.
  3. The clear favorite for a scrapple topping is, well, no topping at all.
  4. Ketchup.
  5. Maple Syrup. ...
  6. Runny Eggs.
  7. Apple Butter. ...
  8. King Syrup.
Sep 5, 2016

How can you tell if scrapple is bad? ›

While scrapple is normally gray, look for any significant changes in coloring such as noticeable darkening or splotches of darker areas. If you see discoloration and notice a questionable odor, that's a good sign that you should discard that scrapple and buy a fresh batch.

What is the English version of scrapple? ›

Scrapple, also known by the Pennsylvania Dutch name Pannhaas ('pan tenderloin' in English; compare Panhas), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.

Do Amish eat scrapple? ›

Head into any supermarket in Pennsylvania Dutch country and you're sure to find this breakfast side dish classic. Our Amish Scrapple can be prepared a day ahead and fried up when you're craving something hearty and flavorful.

What is Amish scrapple made of? ›

It is a mixture of organ meat and other trimmings from a butchered hog. Flour: A coarse flour such as cornmeal, buckwheat or both is another main ingredient in scrapple. Stock: Pork stock is what helps bring together the various ingredients into one slurry.

What is scrapple called in Ohio? ›

Scrapple. Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.

How do you fry scrapple without oil? ›

There is no need to grease or oil the pan as there is enough grease in the scrapple for it not to burn. Here is the secret for cooking it…. leave it alone! Put it in the pan and leave it until the underside gets nice and crispy and brown.

Do you thaw scrapple before cooking? ›

When they've frozen (usually just a couple of hours) remove them, wrap each in plastic or waxed paper and place them in a freezer bag. That way, you can thaw out as much or as little as you like. Thawed scrapple tends to be softer when frying, so put some oil in the pan and don't put in the slices until the oil is hot.

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