Real Scrapple
Dive into the hearty, old-fashioned flavors of "Real Scrapple," a traditional Pennsylvania Dutch dish that's equal parts comforting and nostalgic. This savory breakfast favorite features tender pork shoulder slow-simmered for hours, then blended with yellow cornmeal, all-purpose flour, and aromatic spices like sage and thyme to create a rich, flavorful loaf. Once chilled and firm, the scrapple is sliced and pan-fried to golden perfection, achieving a crispy, caramelized exterior with a creamy interior. Perfect for pairing with eggs, toast, or even a drizzle of syrup, this recipe is a must-try for anyone craving a rustic, homemade breakfast with authentic roots. Whether you're exploring regional cuisine or looking for a hearty start to your day, "Real Scrapple" delivers an unforgettable blend of texture and taste.
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Recipe Information
Ingredients
- 2 pounds pork shoulder or pork butt
- 8 cups water
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons sage (dried)
- 0.5 teaspoons thyme (dried)
- 0.25 teaspoons marjoram (dried, optional)
- 2 tablespoons butter or oil (for pan frying)
Instructions
Place the pork shoulder or pork butt in a large pot and add the water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 2 hours, or until the pork is tender and falling apart.
Remove the pork from the pot and set it aside to cool slightly. Reserve the cooking broth in the pot.
Once the pork is cool enough to handle, shred it into small pieces or finely chop it. Discard any large pieces of fat or bone.
Return the shredded pork to the broth in the pot. Add the salt, black pepper, sage, thyme, and marjoram (if using). Stir to combine and bring the mixture to a simmer over medium heat.
In a separate bowl, stir together the cornmeal and flour. Gradually whisk the dry mixture into the simmering broth, stirring constantly to prevent lumps from forming.
Continue cooking the mixture over low heat, stirring frequently, until it thickens to the consistency of a soft mush (about 15–20 minutes).
Grease two loaf pans and pour the scrapple mixture into the pans, pressing down to eliminate air pockets and create an even surface. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight, until firm.
To serve, remove the scrapple from the loaf pan and slice it into 1/2-inch thick pieces. Heat butter or oil in a skillet over medium heat. Fry the slices of scrapple until golden brown on both sides, about 3–4 minutes per side.
Serve hot, optionally with eggs, toast, or syrup for a classic breakfast.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 0.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 414 mg | 9% | |
*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.
