Old Fashioned Scrapple
Relish the timeless comfort of Old Fashioned Scrapple, a hearty and satisfying dish deeply rooted in Pennsylvania Dutch tradition. This recipe captures the essence of rustic home cooking with tender simmered pork, savory seasonings like sage and pepper, and a creamy base of yellow cornmeal and flour. After setting in a loaf pan, the scrapple is sliced and pan-fried to golden perfection, creating a crispy exterior that pairs beautifully with its soft, flavorful interior. Perfect for breakfast or brunch, serve these delectable slices with eggs, toast, or a drizzle of syrup for a cozy, nostalgic meal. With its simple ingredients and bold, savory flavors, this classic dish is a celebration of comfort food at its finest.
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Recipe Information
Ingredients
- 2 pounds pork shoulder or pork scraps
- 8 cups water
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground sage
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
Instructions
Place the pork shoulder or pork scraps in a large pot and add 8 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1.5 hours or until the pork is tender and easily pulls apart.
Remove the pork from the pot and set aside to cool slightly. Strain the broth and reserve 6 cups, discarding any solids.
Once the pork is cool enough to handle, shred it finely using your hands or forks, removing any bones, fat, or gristle.
Return the reserved broth to the pot and bring it to a gentle boil. Gradually whisk in the yellow cornmeal and flour, stirring constantly to avoid lumps.
Reduce the heat to low and add the shredded pork back to the pot. Stir well to combine.
Season the mixture with salt, black pepper, ground sage, onion powder, and garlic powder. Taste and adjust seasoning if necessary.
Cook the mixture over low heat, stirring frequently, for about 20-30 minutes or until the mixture is thick and smooth.
Line a loaf pan with plastic wrap or lightly grease it. Pour the scrapple mixture into the pan, smoothing the top with a spatula. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
Once set, remove the scrapple from the pan and slice it into 1/2-inch thick slices.
To serve, heat a skillet over medium heat with a small amount of oil or butter. Fry the scrapple slices for 3-4 minutes per side, or until golden brown and crispy. Serve hot with eggs, toast, or syrup.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 361 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.
