Scrapple

20 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 13 hr 45 min

“Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.” - by KCFOXY

Ingredients

1 1/2 pounds ground pork sausage
1 (14 ounce) can sweetened condensed milk
1 cup yellow cornmeal
1/8 teaspoon coarsely ground black pepper

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Metric US

Original recipe yields 6 to 8 servings

Directions

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Nutrition

Amount Per Serving (8 total)

Calories
576 cal
29%

Fat
38.9 g
60%

Carbs
41.2 g
13%

Based on a 2,000 calorie diet

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Reviews (20)

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coastalcook

Sep. 24, 2010

"I updated this version by using turkey sausage, adding extra sage and thyme. I used skim evap milk in place of sweetened condensed and it came out great!! Lower cals and less sugar/carbs..." See more"

Chuck

Dec. 8, 2006

"This is Pretty Good, add more spices that the Pennsylvania people use it will be Awsome!!!!..." See more"

Mallinda

Nov. 3, 2005

"I grew up in scrapple country, so when I saw a review of this I HAD to try it. It's a pretty good approximation of scrapple, although it is not as spicy and has a sweetness to it that I've never tast..." See moreed in scrapple. We never put syrup on our scrapple--only ketchup."

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