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Southern Scrapple

 Southern Scrapple
When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple fin this area.
8-10 ServingsPrep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 1/2 pound bulk pork sausage
  • 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 9-in. x 5-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.
Nutritional Facts: 1 serving (1 slice) equals 141 calories,

2 of 2

Southern Scrapple (continued)

Nutritional Facts: 12 g fat (7 g saturated fat), 32 mg cholesterol, 497 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.