Gluten-free scrapple is a Pennsylvania Dutch and Mid-Atlantic breakfast dish made by simmering pork, then combining the meat and seasoned broth with cornmeal to form a sliceable loaf. Family and regional versions vary, but this one keeps the savory, peppery character of scrapple without wheat, and the chilled slices fry up crisp outside and soft in the middle.
Ingredients
- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 cups (1.9 L) water, for simmering the pork
- 1 medium yellow onion, about 5 oz (150 g), quartered
- 2 bay leaves, about 0.2 g
- 1 tsp (2 g) whole black peppercorns
- 1½ tsp (9 g) fine salt, plus more to taste
- 1 tsp (1 g) dried rubbed sage
- ½ tsp (1 g) ground black pepper
- ¼ tsp (0.5 g) dried thyme
- 2 cups (320 g) coarse yellow cornmeal, labeled gluten-free
- 6 cups (1.4 L) strained pork broth, plus up to 1 cup (240 ml) hot water if needed
- 2 tbsp (30 ml) neutral oil, such as canola oil, for frying
Instructions
- Set up the pork. Put the pork shoulder, water, onion, bay leaves, peppercorns, and salt in a large heavy pot. Bring the liquid just to a boil over medium-high heat, skimming off any gray foam that gathers on top. Lower the heat so the liquid bubbles gently, partly cover the pot, and simmer for 1 hour 45 minutes. Keep the pork mostly submerged; add a little hot water if the level drops substantially.
- Check and rest the meat. Check the largest pork pieces with a food thermometer. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; for scrapple, continue simmering until the pieces are also easy to pull apart with a fork. Transfer the pork to a plate and let it cool for 15 minutes, until it is safe to handle. Discard the onion, bay leaves, and peppercorns.
- Strain and prepare the pork. Pour the cooking liquid through a fine strainer into a heatproof bowl. Measure 6 cups (1.4 L) of broth for the cornmeal; if you have less, make up the difference with hot water. Shred the pork finely with two forks, removing any tough pieces of connective tissue. For a finer, more even scrapple, pulse the shredded meat briefly in a food processor. Avoid puréeing it into a paste.
- Cook the cornmeal mixture. Return the measured broth to the pot and bring it to a gentle simmer. Slowly whisk in the cornmeal in a steady stream to limit lumps. Add the sage, ground black pepper, and thyme. Reduce the heat to low and cook for about 25 minutes, stirring frequently with a sturdy spoon and scraping the pot’s bottom and corners. The mixture will thicken considerably; if it becomes too stiff to stir before the cornmeal is tender, add a little of the reserved hot water.
- Add the pork and check its temperature. Stir the shredded pork into the cornmeal. Keep cooking and stirring until the mixture is steaming hot throughout and a food thermometer reads 160°F (71°C). USDA FSIS guidance sets 160°F (71°C) as the safe minimum for ground meat mixtures. Taste carefully and adjust the salt and pepper. The finished mixture should be thick enough that a spoon drawn across the pot leaves a path for a moment.
- Pack and chill the loaf. Spoon the hot mixture into a lightly oiled 9-by-5-inch (23-by-13 cm) loaf pan. Press it down firmly and smooth the top so there are no large air pockets. Let it cool briefly, then cover and refrigerate for at least 8 hours, or until completely firm. Chilling is essential: warm scrapple will not cut neatly and is more likely to break apart in the skillet.
- Slice and fry to serve. Turn the cold loaf out onto a cutting board and cut it into ½-inch (1.3 cm) slices. Heat the oil in a skillet over medium heat. Fry the slices in batches for about 4–5 minutes per side, turning once, until both sides are deep golden and crisp and the centers are hot. Add a little more oil only if the skillet looks dry. Serve immediately while the edges are crunchy.
Tips
- Check every label for gluten. Cornmeal is naturally made from corn, but mills can process it alongside wheat. Choose cornmeal specifically labeled gluten-free, and check packaged broth, dried herbs, and any seasonings for gluten-containing ingredients or cross-contact notices. The pork and plain water are naturally gluten-free.
- Use a gentle simmer, not a hard boil. Vigorous boiling can make the broth cloudy and cause the pork to cook unevenly. A few small bubbles breaking the surface are enough. The pork should become fork-tender while the liquid remains easy to strain and use.
- Stir patiently as the cornmeal thickens. Add it gradually while whisking, then switch to a sturdy spoon once the mixture is very thick. Scraping the bottom regularly helps prevent scorching, which can leave bitter brown flecks throughout the loaf.
- Let the loaf get thoroughly cold before slicing. If the slices crumble, the loaf may need more chilling, or the slices may be too thin. Use a sharp knife and cut pieces about ½ inch thick; thinner pieces can dry out before they brown.
Serving Suggestions
Scrapple is most often served hot at breakfast, with crisp browned sides and a tender center. Pair it with fried or scrambled eggs, home fries, toast, or fresh fruit. For a gluten-free plate, choose certified gluten-free bread or serve the scrapple with potatoes instead. A spoonful of applesauce or apple butter is a familiar sweet contrast to its savory pork and sage flavor; mustard or ketchup is another common table option.
For a brunch spread, fry the slices just before serving and keep them in a single layer on a warm platter rather than stacking them, which softens the crust. Scrapple is rich and satisfying, so modest slices alongside eggs or vegetables make a balanced plate in the everyday sense of a varied meal. If serving several people, you can fry the slices in batches and bring them to the table together once the final batch is done.
Variations
Use pork stock instead of water. If you have unsalted pork stock, use it for the initial simmer or to top up the broth. The result will taste deeper and more pork-forward, so taste before adding extra salt. Homemade stock should be handled and stored like any other perishable cooked food.
Make it with a little liver. Some traditional scrapple recipes include pork liver for a more pronounced, earthy flavor. If you want to use it, add up to 4 oz (115 g) of trimmed pork liver to the pot for the final 20–25 minutes of simmering. Check that it reaches 160°F (71°C) with a food thermometer, then shred or finely chop it with the cooked shoulder. The flavor will be stronger and the texture slightly more rustic. If liver is hard to find or not to your taste, simply leave it out; the shoulder-based loaf is still a satisfying scrapple.
Adjust the seasoning. Increase the black pepper for a sharper, peppery loaf, or add a pinch of crushed red pepper for mild heat. A small pinch of marjoram can stand in for some of the sage, though it shifts the aroma away from the familiar sage-led profile. Keep additions modest so they do not overwhelm the pork.
Try another gluten-free grain carefully. Coarse cornmeal is the dependable choice for this recipe’s traditional texture. Fine cornmeal can work, but it thickens faster and may make the loaf smoother; stir closely and add a little extra broth if needed. Do not replace it cup for cup with rice flour or oat flour, which thicken differently and will not produce the same sliceable, cornmeal-based result.
Storage and Reheating
Cool the loaf promptly and refrigerate it within 2 hours of cooking. Keep it covered in its pan or transfer it to an airtight container; cooked scrapple keeps for 3–4 days in the refrigerator. For longer storage, freeze the chilled loaf whole or freeze separated slices with parchment between them for up to 2 months for best quality. Thaw frozen scrapple in the refrigerator before slicing or frying.
To reheat cooked slices, fry them in a lightly oiled skillet over medium heat until crisp and hot throughout. If checking with a thermometer, reheated leftovers should reach 165°F (74°C). An oven or air fryer can also re-crisp slices; arrange them in a single layer and turn once so they brown evenly. Microwaving warms them quickly but tends to soften the crust. Do not leave cooked scrapple at room temperature for more than 2 hours.
Frequently Asked Questions
Is scrapple naturally gluten-free?
Scrapple can be made without gluten, but not every version is gluten-free. Recipes and commercial products may use wheat flour or other wheat ingredients as a binder. This recipe uses cornmeal; check that it is labeled gluten-free and verify the labels on broth and seasonings as well.
Can I make the loaf ahead?
Yes. The loaf needs at least 8 hours in the refrigerator to set, so making it the day before frying is convenient. You can also keep it chilled for a few days and fry slices as needed. For the crispest result, fry shortly before serving rather than frying the whole loaf far in advance.
Why is my scrapple falling apart in the pan?
The loaf may not have chilled long enough, or the slices may be too thin. Chill it until firm all the way through, cut slices about ½ inch thick, and let the skillet heat before adding them. Turn each slice only after its first side has formed a good brown crust; frequent flipping can break it.
Can I use leftover cooked pork?
Cooked pork can be used, but the broth from simmering the shoulder gives the cornmeal much of its flavor and helps the loaf set. If using leftovers, finely chop about 2 lb (900 g) cooked pork and use 6 cups (1.4 L) of flavorful, gluten-free pork broth. Bring the broth to a simmer, cook the cornmeal until tender, add the pork, and heat the mixture to 160°F (71°C) before packing it into the pan.
Can I make scrapple without a loaf pan?
Yes. Use a small rectangular baking dish or another sturdy container with a similar capacity, lightly oiled so the chilled loaf releases more easily. A wider dish makes a shorter loaf that sets and slices well, though the pieces will be smaller. Press the mixture firmly into the corners and chill it fully before cutting.
What is the best way to get crisp edges?
Start with cold, firm slices and a properly heated skillet, and leave space between pieces so they brown instead of steam. Use a thin film of oil and give each side several minutes without moving it. If the skillet is crowded, cook in batches and keep the finished slices on a rack or warm plate rather than piling them up.
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