Midwest Scrapple
Midwest Scrapple is a nostalgic, hearty breakfast classic that combines rich pork shoulder, optional pork liver for traditional depth, and the warm, earthy flavors of sage and thyme. This old-fashioned recipe transforms simple ingredients into a comforting dish by simmering the pork to tender perfection, blending it with thickened cornmeal, and shaping it into a loaf that cools overnight for easy slicing. Lightly dredged in flour and fried to golden, crispy perfection, each slice pairs beautifully with eggs, toast, or a drizzle of maple syrup. Ideal for lovers of rustic, farm-style breakfasts, this scrapple recipe is a satisfying blend of crispy and creamy textures with bold, savory flavor—perfect for a taste of Midwest nostalgia.
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Recipe Information
Ingredients
- 1 pound pork shoulder (boneless)
- 0.5 pound pork liver (optional for traditional flavor)
- 4 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sage (dried)
- 0.5 teaspoon thyme (dried)
- 1 cup cornmeal
- 0.5 cup all-purpose flour (for dredging)
- 0.25 cup vegetable oil (for frying)
Instructions
Place the pork shoulder and pork liver (if using) into a large saucepan or stockpot. Add the water, salt, black pepper, sage, and thyme.
Bring the pot to a boil, then reduce the heat to a simmer. Cook for about 1 hour, or until the pork is fully cooked and tender.
Remove the pork and liver from the pot and allow them to cool slightly. Reserve the cooking liquid, as this will be used for the scrapple mixture.
Once cooled, finely chop or grind the pork and liver into a coarse texture. Set aside.
Return the reserved cooking liquid to the pot and bring it back to a gentle boil.
Gradually whisk the cornmeal into the hot liquid, stirring constantly to prevent lumps from forming.
Reduce the heat to low and cook the cornmeal mixture for about 20 minutes, stirring frequently, until it thickens to the consistency of soft polenta.
Stir the chopped pork and liver into the cornmeal mixture, ensuring everything is evenly combined. Adjust seasoning with more salt or pepper, if needed.
Pour the mixture into a greased loaf pan and smooth the top with a spatula. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight, until firm.
When ready to cook, turn the scrapple loaf out of the pan and slice into 1/2-inch thick pieces.
Dredge each slice lightly in all-purpose flour, shaking off any excess.
Heat the vegetable oil in a skillet over medium heat. Fry the scrapple slices in batches for 3-4 minutes per side, or until golden brown and crispy.
Serve hot with your favorite breakfast sides, such as eggs, toast, or syrup.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 0.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
