Scrapple

Scrapple

23
KCFOXY 8

"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."

Ingredients 13 h 45 m {{adjustedServings}} servings 576 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews 23

  1. 26 Ratings

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coastalcook
9/24/2010

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

Chuck
12/8/2006

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

Mallinda
11/3/2005

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 tasted in scrapple. We never put syrup on our scrapple--only ketchup.