Philadelphia Scrapple
Discover the comforting flavors of Philadelphia Scrapple, a beloved Pennsylvania Dutch classic that transforms humble ingredients into a hearty, savory breakfast treat. This traditional recipe combines tender pork shoulder, earthy yellow cornmeal, and a medley of aromatic spices like sage and savory to create a rich and flavorful loaf. Slowly simmered and refrigerated to set, the scrapple is sliced and fried to golden, crispy perfection, making it an irresistible companion to eggs, toast, or a drizzle of maple syrup. Perfect for a cozy weekend brunch, this dish is a nostalgic nod to American heritage cooking and a must-try for fans of regional specialties.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder or pork trimmings with bone
- 8 cups Water
- 1.5 cups Yellow cornmeal
- 0.5 cups All-purpose flour
- 1 medium Onion, finely chopped
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground sage
- 1 teaspoon Ground savory
- 2 tablespoons Butter or oil (for frying)
Instructions
Place the pork shoulder or trimmings into a large pot and cover with 8 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer, covered, for about 1.5 hours or until the pork is tender and falling off the bone.
Remove the pork from the pot and allow it to cool slightly. Strain the cooking liquid into a clean bowl, discarding any solids, and measure 4 cups of liquid to reserve (adding water if necessary).
Remove bones from the pork and finely shred or chop the meat. Set aside.
In a large pot, combine the reserved cooking liquid, finely chopped onion, salt, pepper, sage, and savory. Heat the mixture over medium heat until it begins to simmer.
Slowly whisk in the cornmeal while stirring constantly to prevent lumps. Gradually add the flour as well, stirring until smooth. Lower the heat and continue to cook, stirring frequently, for 15-20 minutes until the mixture thickens significantly.
Stir in the shredded pork, ensuring it is evenly distributed throughout the mixture. Continue cooking and stirring for another 10 minutes.
Grease a loaf pan and pour the scrapple mixture into it, smoothing the top with a spatula. Allow the scrapple to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to set.
To serve, slice the scrapple into 1/2-inch thick slices. Heat a skillet over medium heat and add butter or oil. Fry the slices until golden brown and crispy on both sides, about 3-4 minutes per side.
Serve hot with your choice of eggs, toast, or maple syrup for a Pennsylvania Dutch-style breakfast.
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 5437 mg | 236% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 6.2 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 281 mg | 22% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2860 mg | 61% | |
*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.
