How to Make Traditional Scrapple – A Hearty American Breakfast Favorite

Discover how to make traditional scrapple with this easy, old-fashioned recipe! Crispy on the outside and savory inside, this classic American breakfast dish is perfect for weekend mornings or meal prep. Learn the best tips for homemade scrapple that’s full of flavor and comfort.

Yields: Approximately 6-8 servings
Prep time: 30 minutes
Cook time: 2-3 hours + overnight chilling

Ingredients:

• 1 pound pork shoulder or other flavorful pork scraps (ask your butcher for good options)
• 1/2 pound pork liver (optional, but adds traditional flavor)
• 8 cups water or unsalted pork broth
• 1 teaspoon salt (more to taste)
• 1/2 teaspoon black pepper (more to taste)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried marjoram (optional)
• 1 cup coarse-ground cornmeal (also known as polenta grits)
• 1/2 cup all-purpose flour

Equipment:

• Large heavy-bottomed pot or Dutch oven
• Large mixing spoon
• 9×5-inch loaf pan or similar-sized container
• Plastic wrap
• Sharp knife
• Large skillet or griddle

Instructions:

Step 1: Prepare the Meat

1. Cut the pork shoulder and liver (if using) into 1-2-inch chunks.

Step 2: Simmer the Meat

1. Place the pork and liver in the large pot. Add the water or broth, salt, pepper, thyme, sage, and marjoram (if using).
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the meat is very tender and easily shreds.

Step 3: Shred the Meat and Reserve Broth

1. Remove the cooked meat from the pot using a slotted spoon and place it on a cutting board. Reserve the broth in the pot; you should have approximately 4-5 cups. If you have significantly more, simmer uncovered to reduce it. If you have less, add a little more water or broth.
2. Shred the meat finely using two forks, discarding any large pieces of fat or gristle.

Step 4: Cook the Cornmeal and Flour

1. Return the reserved broth in the pot to a gentle simmer over medium-low heat.
2. In a separate bowl, whisk together the coarse-ground cornmeal and all-purpose flour until well combined. This helps prevent lumps.
3. Slowly whisk the cornmeal and flour mixture into the simmering broth, stirring constantly to prevent lumps from forming.

Step 5: Combine Meat and Cornmeal Mixture

1. Continue to cook and stir the cornmeal mixture for 15-20 minutes, or until it becomes very thick and pulls away from the sides of the pot.
2. Add the shredded pork back into the pot with the thickened cornmeal mixture. Stir well to ensure the meat is evenly distributed. Taste and adjust salt and pepper as needed.

Step 6: Mold the Scrapple

1. Line the loaf pan with plastic wrap, leaving some overhang on the sides for easy removal.
2. Pour the hot scrapple mixture into the prepared loaf pan, pressing it down evenly with the back of a spoon or spatula.
3. Fold the excess plastic wrap over the top to cover the scrapple.

Step 7: Chill the Scrapple

1. Refrigerate the scrapple for at least 8 hours or overnight until it is firm and completely chilled.

Step 8: Slice and Fry the Scrapple

1. Once chilled, gently remove the scrapple from the loaf pan using the plastic wrap overhang.
2. Cut the scrapple into slices about 1/4 to 1/2 inch thick.

3. Heat a large skillet or griddle over medium heat. You can add a little oil, butter, or bacon grease to the pan if desired, but often the fat in the scrapple is enough to prevent sticking. 4. Place the scrapple slices in the hot skillet, being careful not to overcrowd the pan.

5. Cook for 5-7 minutes per side, or until golden brown and crispy.

Step 9: Serve and Enjoy!

1. Serve the hot, crispy scrapple immediately.
2. Traditional accompaniments include maple syrup, ketchup, apple butter, or even a fried egg.

Tips and Notes:

• Meat Variations: You can use a combination of pork cuts. Some people also include beef scraps.
• Broth Flavor: Using homemade pork broth will enhance the flavor of the scrapple.
• Cornmeal Texture: Coarse-ground cornmeal provides a nice texture. Avoid using finely ground cornmeal or cornstarch.
• Seasoning: Feel free to adjust the seasonings to your liking.
• Storage: Cooked scrapple can be stored in an airtight container in the refrigerator for up to a week. You can also freeze uncooked slices for longer storage; thaw them in the refrigerator before frying.
• Crispiness: For extra crispy scrapple, dredge the slices lightly in a bit more flour or cornmeal before frying.

Enjoy your homemade American Scrapple! It’s a taste of tradition that’s well worth the effort.

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