Amish Scrapple: A Classic Pork and Cornmeal Recipe

Amish scrapple is a Pennsylvania Dutch-style loaf made from tender pork, seasoned cooking broth, and cornmeal, then sliced and pan-fried until crisp outside and soft inside. Scrapple is enjoyed across Pennsylvania Dutch communities, including Amish households, and recipes vary by family and region; this version uses readily available pork shoulder and keeps the seasoning gently savory.

Ingredients

1 ½ lb boneless pork shoulder, cut into 1-inch pieces (680 g)
8 cups water for simmering the pork (1.9 L)
1 medium yellow onion, peeled and quartered (about 150 g)
2 bay leaves
1 ½ teaspoons fine salt, divided (9 g)
1 teaspoon black pepper, divided (2 g)
½ teaspoon dried sage (about 0.5 g)
¼ teaspoon ground thyme (about 0.3 g)
5 cups strained pork cooking broth, measured after simmering (1.2 L)
1 ¼ cups medium-ground yellow cornmeal (about 190 g)
½ cup buckwheat flour (about 60 g), optional
2 tablespoons neutral oil or bacon drippings for frying (30 ml), plus more if needed

Instructions

Prepare the pork and aromatics. Trim away any especially thick pieces of exterior fat, then cut the pork into roughly 1-inch pieces so it cooks evenly. Put it in a large, heavy pot with the water, onion, bay leaves, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Keep the remaining salt and pepper for seasoning the scrapple mixture.
Simmer until tender. Bring the pot to a boil over medium-high heat, skimming off any foam that gathers on the surface. Lower the heat to maintain a gentle simmer, partially cover, and cook for about 1 hour 15 minutes, or until the pork is very tender and easy to pull apart. Check the largest piece with a food thermometer: whole cuts of pork should reach at least 145°F (63°C) and rest for 3 minutes. The longer simmer makes the shoulder tender enough to chop finely for the loaf.
Strain and chop the meat. Lift out the pork and discard the onion and bay leaves. Strain the liquid into a heatproof bowl and measure 5 cups (1.2 L); if you have less, top it up with water. Let the pork rest for 3 minutes after it reaches its safe temperature, then finely chop it with a knife or pulse it briefly in a food processor. Aim for small, distinct pieces rather than a smooth paste. This hands-on work is included in the 35-minute prep time.
Cook the cornmeal mixture. Return the measured broth to the pot and bring it to a simmer. Slowly pour in the cornmeal in a steady stream while whisking continuously; adding it gradually helps prevent lumps. Whisk in the optional buckwheat flour, if using. Stir in the chopped pork, sage, thyme, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper. Reduce the heat to low and cook for about 25 minutes, stirring often with a sturdy spoon and scraping the bottom and corners of the pot. The mixture will thicken considerably and may bubble, so stir carefully to avoid splashes.
Check seasoning and temperature. The finished mixture should be thick enough that a spoon dragged across the bottom leaves a brief path before the mixture closes over it. Check the center with a food thermometer; because this is a ground or finely chopped pork mixture, USDA FSIS guidance calls for a safe minimum internal temperature of 160°F (71°C). Taste a small spoonful only after it has reached that temperature, then adjust the salt or pepper if needed.
Fill and chill the loaf. Lightly oil a 9-by-5-inch loaf pan, then spoon in the hot mixture and press it into the corners. Smooth the top and let the pan cool at room temperature for 20 minutes, then refrigerate uncovered until no longer steaming and cover it. Chill for at least 8 hours, until completely firm and easy to slice. Refrigerate within 2 hours of cooking; do not leave the pan out to cool for longer than that.
Slice and fry to serve. Turn the chilled loaf out onto a board and cut it into 8 slices, about ½ inch thick. Heat 1 tablespoon of oil or bacon drippings in a large skillet over medium heat. Fry half the slices for about 4 minutes per side, turning once, until a deep golden crust forms; add the remaining fat and fry the other half the same way. The frying time is about 16 minutes total for two batches. If the slices brown before they hold together, lower the heat slightly and give them another minute before turning.

Tips

Choose the right cornmeal. Medium-ground yellow cornmeal gives the loaf a pleasant texture and is easy to find. Very coarse cornmeal can stay gritty unless cooked longer, while fine cornmeal makes a smoother, softer loaf. If your grind is coarse, stir and cook until the grains are tender before filling the pan.
Keep the mixture moving. Cornmeal settles quickly and can catch on the bottom of the pot. Use a heavy pot, low heat, and a sturdy spoon, scraping along the base as you stir. If it becomes so stiff that it is difficult to stir, mix in a little hot water or broth, a tablespoon at a time.
Let the loaf firm fully. A warm or partly chilled loaf is much more likely to crumble when sliced. Chill it for the full 8 hours, or make it the day before. A sharp knife and slices of even thickness also help each piece brown at the same rate.
Adjust the meat and grain to your pantry. Pork shoulder is a convenient substitute for traditional mixtures made with pork scraps or other parts that may be difficult to source. It makes a meatier, less varied loaf. Buckwheat flour is optional; leaving it out gives a milder, more corn-forward flavor, while adding it brings a subtle earthy note.

Serving Suggestions

Serve scrapple hot from the skillet while the crust is crisp and the middle is tender. It is commonly served at breakfast alongside eggs, toast, or fried potatoes, but it also works as a hearty lunch with a green salad or cooked vegetables. Applesauce or sliced fresh apple offers a sweet-tart contrast, and a spoonful of ketchup or mustard is a simple accompaniment for cooks who like a sharper flavor.

For a breakfast plate, fry the scrapple first and keep it warm on a rack in a low oven while you prepare the other components. Avoid stacking the slices, since trapped steam softens the crust. If serving it with eggs, cook the eggs separately and follow safe egg-handling guidance; scrapple does not need to be mixed into the eggs to make a satisfying plate. For a more substantial meal, add sautéed cabbage, stewed apples, or roasted seasonal vegetables.

Variations

Use a different pork cut: Boneless pork butt can replace shoulder in the same amount and cooks in a similar way. Lean pork loin is less suitable because it can turn dry and gives the broth less body. If using a traditional assortment of cooked pork parts, make sure the meat is fully cooked, remove bones and gristle, and chop it finely before adding it to the cereal.

Make it without buckwheat: The buckwheat flour is optional in this recipe, so you can simply omit it for a classic cornmeal-based loaf. For a slightly different grain flavor, replace it with the same amount of whole-wheat flour, though the loaf will lose buckwheat’s distinctive earthy taste. Do not replace the cornmeal with flour; the cornmeal is what gives scrapple its characteristic texture.

Change the seasoning: Sage and thyme provide a restrained savory profile. You can increase the sage to ¾ teaspoon or add a small pinch of ground cloves or allspice for a warmer, more aromatic loaf. Keep added spices modest the first time, because they become more noticeable after the mixture cools and firms.

Make a smaller batch: The loaf freezes well, so making the full recipe is practical even if you will not serve all of it at once. Alternatively, halve every ingredient and use a smaller loaf pan. Check the mixture’s safe temperature in the center rather than relying only on how long it has cooked, since pot size and heat can affect the timing.

Storage and Reheating

Refrigerate the cooked loaf within 2 hours, covered once it has stopped steaming. It keeps for 3–4 days in the refrigerator. For longer storage, wrap the fully chilled loaf or individual slices tightly, place them in a freezer-safe container, and freeze for up to 2–3 months for best quality. Thaw frozen scrapple in the refrigerator before slicing or reheating; freezing already-sliced pieces makes it easy to take out only what you need.

Reheat slices in a lightly oiled skillet over medium-low heat, turning once, until hot throughout and crisp again. If reheating leftovers, use a food thermometer to confirm they reach 165°F (74°C), the USDA FSIS safe temperature for leftovers. A microwave can warm a slice quickly, but it will soften the crust; finish it briefly in a hot skillet if you want it crisp. Do not leave cooked scrapple at room temperature for more than 2 hours.

Frequently Asked Questions

Is scrapple the same as goetta?
They are related in that both are seasoned meat-and-grain dishes that are formed into loaves and sliced for frying, but they are not identical. Scrapple is especially associated with Pennsylvania Dutch cooking and is commonly made with cornmeal, sometimes with buckwheat. Goetta is associated with the Cincinnati area and is typically made with oats.

Does Amish scrapple always contain buckwheat?
No. Recipes vary, and cornmeal alone is a common base. This recipe includes buckwheat flour as an option, not a requirement. Leaving it out makes the flavor milder and the cornmeal more prominent, while using it adds a gentle earthy quality.

Why did my scrapple fall apart in the pan?
The loaf may not have chilled long enough, the slices may be too thin, or the pan may have been too cool when the slices went in. Chill until the loaf is firm, cut slices about ½ inch thick, and let the skillet and oil heat before frying. Turn each slice only after its first side has developed a well-browned crust.

Can I make the loaf ahead?
Yes. Making it the day before is convenient because the mixture needs at least 8 hours to firm in the refrigerator. Keep the covered loaf refrigerated and slice and fry it shortly before serving. Use it within 3–4 days, or freeze it if you need to store it longer.

Can I use store-bought broth instead of the pork cooking liquid?
The broth from simmering the pork carries flavor from the meat and aromatics, so it gives the loaf a fuller pork taste. If you need a substitute, use low-sodium chicken or pork broth and add enough water to make 5 cups (1.2 L). Taste carefully before adding the full amount of salt, since prepared broth can already be salty.

How do I know when the scrapple is done frying?
The slices should have a firm, golden-brown crust on both sides and be hot in the center. The mixture has already been cooked to 160°F (71°C) before chilling; when warming leftovers, reheat them to 165°F (74°C). Fry over moderate heat so the outside has time to crisp without scorching before the center is hot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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