Old fashioned scrapple is a classic comfort food with deep roots in Pennsylvania Dutch and mid-Atlantic cooking. This savory loaf combines pork scraps, cornmeal, and spices into a hearty, sliceable dish that’s crisp on the outside and creamy inside when fried. If you’ve never tried making scrapple from scratch, this authentic recipe walks you through each step for delicious, homemade results.
Ingredients
- 2 pounds pork shoulder (bone-in preferred)
- 1 pork hock or 1/2 pound pork liver (optional, for traditional flavor)
- 8 cups water
- 1 1/2 teaspoons kosher salt (plus more for seasoning)
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups yellow cornmeal
- 1/2 cup buckwheat flour (or substitute with additional cornmeal)
- 1 small onion, finely chopped
- Butter or neutral oil, for frying
Instructions
- Prepare the Pork: Place the pork shoulder and hock (or liver, if using) in a large stockpot. Add the water, 1 1/2 teaspoons kosher salt, peppercorns, bay leaves, and onion. Bring to a boil over medium-high heat, skimming off any foam that rises.
- Reduce heat to a gentle simmer. Cover and cook for 2 to 2.5 hours, or until the pork is very tender and falls off the bone.
- Remove pork and hock/liver from the pot. Set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding solids. Measure out 6 cups of broth; add water if needed to make up the difference.
- Once the meat is cool enough to handle, remove and discard bones, gristle, and excess fat. Chop the meat (and liver, if used) as finely as possible, or pulse in a food processor for a finer texture. Return chopped meat to the strained broth in the pot.
- Return the pot to medium heat. Stir in thyme, sage, ground black pepper, allspice, and cloves.
- In a separate bowl, whisk together cornmeal and buckwheat flour. Gradually sprinkle the mixture into the simmering broth, stirring constantly to prevent lumps. Add more cornmeal if needed to reach a thick, spoonable consistency.
- Reduce heat to low and cook, stirring frequently, for 30-40 minutes. The mixture should become very thick and pull away from the sides of the pot. Taste and adjust salt as needed.
- Line two 9×5-inch loaf pans with parchment paper or lightly grease them. Spoon the hot scrapple mixture into the pans, pressing down to eliminate air pockets and smooth the tops with a spatula.
- Let the scrapple cool at room temperature for 1-2 hours, then cover and refrigerate until fully set, at least 4 hours or overnight for best texture.
- To serve, turn the scrapple out onto a cutting board and slice into 1/2-inch thick pieces. Heat butter or oil in a skillet over medium heat. Fry slices until golden brown and crisp on both sides, about 3-4 minutes per side. Serve hot.
Tips
- Substitutions: If pork liver isn’t available or desired, simply omit it and use more pork shoulder or hock. Buckwheat flour adds traditional flavor, but can be replaced with more cornmeal if needed.
- Texture Control: For a smoother scrapple, use a food processor to finely mince the cooked meat before adding it back to the broth. For a chunkier texture, hand chop the meat.
- Prevent Sticking: When frying, make sure the pan and fat are hot before adding slices to avoid sticking and to ensure a crisp crust.
- Common Mistake: Don’t rush the thickening step—scrapple needs to cook until very thick so it holds together when sliced and fried.
Serving Suggestions
- Serve fried scrapple with eggs and toast for a classic breakfast plate.
- Top with maple syrup, apple butter, or spicy mustard for a sweet or savory twist.
- Pair with sautéed apples or a side of pickled vegetables for a traditional Pennsylvania Dutch meal.
- Add to breakfast sandwiches or serve alongside hashbrowns for extra heartiness.
Variations
- Spicy Scrapple: Stir in a pinch of cayenne or red pepper flakes for a little heat.
- Turkey Scrapple: Substitute turkey thighs and wings for pork for a lighter version.
- Herb-Forward: Increase fresh herbs like sage or thyme for a more aromatic flavor.
- Vegetarian Scrapple: Replace pork and broth with mushrooms, lentils, and vegetable broth, though this will change the flavor and texture significantly.
Storage and Reheating
Scrapple keeps well in the refrigerator for up to 5 days. Let the loaves cool completely, then wrap tightly in plastic wrap or foil, or store in an airtight container. For longer storage, freeze whole loaves or slices for up to 3 months. To freeze, wrap tightly in plastic and then foil, or use freezer bags.
To reheat, thaw in the refrigerator overnight if frozen. Fry slices straight from the fridge in a hot skillet with a little butter or oil until golden and heated through, about 3-4 minutes per side. Avoid microwaving, as it can make scrapple soggy instead of crisp.
Frequently Asked Questions
- What exactly is scrapple?
- Scrapple is a traditional loaf made from cooked pork scraps (sometimes including liver), broth, cornmeal, and spices. Once set, it’s sliced and pan-fried until crispy on the outside and soft inside. Originating with the Pennsylvania Dutch, scrapple was a way to use every part of the pig and stretch meat with grains for a filling, affordable meal.
- Do I have to use pork liver?
- No, pork liver is optional. It lends a more pronounced, old-fashioned flavor and deeper color, but many home cooks skip it for a milder taste. If you prefer, just use pork shoulder or hock and omit the liver entirely.
- Why did my scrapple fall apart when frying?
- Scrapple can crumble if it wasn’t cooked long enough to become very thick, or if it didn’t chill fully before slicing. Be sure to simmer until the mixture is very stiff and refrigerate until cold and firm. Also, slice with a sharp knife and fry in a well-heated, greased pan without crowding the slices.
- Can I make scrapple ahead of time?
- Absolutely! Scrapple is ideal for making ahead, as it needs time to set before slicing and frying. You can prepare and chill it up to several days in advance. It also freezes well, making it great for batch cooking.
- Is scrapple gluten-free?
- If you use only cornmeal and buckwheat flour (which are naturally gluten-free), scrapple can be made gluten-free. Always check that your cornmeal and buckwheat are processed in a gluten-free facility if you have celiac disease or severe gluten sensitivity.
- What should I serve with scrapple?
- Scrapple is most often served as part of a hearty breakfast with eggs, toast, or potatoes. It’s also delicious with apple butter, maple syrup, or sharp mustard. For a Pennsylvania Dutch-inspired meal, try pairing it with pickled beets or applesauce.
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