Southern Scrapple Recipe

5 1 2
Southern Scrapple Recipe
Southern Scrapple Recipe photo by Taste of Home
Publisher Photo

Southern Scrapple Recipe

Read Reviews
5 1 2
Publisher Photo
When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple fin this area.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 4 cups water
  • 1 cup grits
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Dash cayenne pepper
  • 1/4 cup butter, cubed
  • 1 cup (4 ounces) shredded cheddar cheese
  • Additional butter
  • Maple syrup

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage.
Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool.
Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup. Yield: 8-10 servings.
Originally published as Southern Scrapple in Country Extra May 2002, p49

Nutritional Facts

1 slice: 141 calories, 12g fat (7g saturated fat), 32mg cholesterol, 497mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 4 cups water
  • 1 cup grits
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Dash cayenne pepper
  • 1/4 cup butter, cubed
  • 1 cup (4 ounces) shredded cheddar cheese
  • Additional butter
  • Maple syrup
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage.
  2. Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool.
  3. Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup. Yield: 8-10 servings.
Originally published as Southern Scrapple in Country Extra May 2002, p49

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MY REVIEW
Summy User ID: 1386846 84069
Reviewed Aug. 18, 2014

"I made this with polenta instead of grits, and bulk turkey breakfast sausage. It's addicting! I fry it in a non-stick pan without butter. There's enough butter in the recipe to fry it nicely. I could eat this for breakfast, lunch and dinner. I'm pretty sure there's always going to be a loaf in the fridge. ;-) (By the way, I used Kosher salt and unsalted butter, and it was plenty salty enough from the sausage and cheese)."

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