Apple Scrapple Recipe

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Just the aroma of this cooking at breakfast takes me back to my days growing up in Pennsylvania. This recipe was a favorite at home and at church breakfasts.
TOTAL TIME: Prep: 1 hour 20 min. + chilling Cook: 10 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 1 hour 20 min. + chilling Cook: 10 min.
MAKES: 6-8 servings


  • 3/4 pound bulk pork sausage
  • 1/2 cup finely chopped onion
  • 2 tablespoons butter or margarine
  • 1/2 cup diced unpeeled apple
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon pepper
  • 3 cups water, divided
  • 3/4 cup cornmeal
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • Additional butter for frying
  • Maple syrup


  1. In a skillet, cook the sausage and onion until sausage is not longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside. Reserve 2 tablespoons drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside. In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8-in. x 4-in. loaf pan. Cover and chill 8 hour or overnight. Slice 1/2 in. thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup. Yield: 6-8 servings.
Originally published as Apple Scrapple in Country Pork 1996, p60

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kjday User ID: 1012468 46733
Reviewed Apr. 17, 2009

"This is an absolutely fabulous breakfast treat. We make our own maple syrup and this goes with it so well."

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