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Cornmeal Scrapple

I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." —Mrs. Merlin Brubaker, Bettendorf, Iowa
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min.
  • Makes
    6 servings

Ingredients

  • 1 cup white or yellow cornmeal
  • 1 cup whole milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-3/4 cups boiling water
  • 8 ounces bulk pork sausage, cooked, drained and crumbled
  • All-purpose flour
  • 2 tablespoons butter
  • Maple syrup, optional

Directions

  • In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator.
  • To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.
Nutrition Facts
1 slice: 222 calories, 13g fat (6g saturated fat), 29mg cholesterol, 608mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • 46hillbilly
    Oct 18, 2020

    So, in directions it says combine with Milk; What Milk in Ingredients? How much milk? Boy, this reminds me of dating; NO directions for a good result.

  • Natalie
    Jul 17, 2017

    The consistency of the scrapple was not at all firm.

  • PrplMonky5
    Mar 13, 2016

    I made this exactly as written. Unfortunately it didn't quite work out for me. I'm not 100% sure if it's because I didn't cook it long enough (even though I cooked it a bit longer than suggested and it was pretty thick), or if I tried to fry it up before it completely set. I gave it an hour alternating between the fridge and freezer and it was still pretty gelatinous. It didn't taste bad, it kind of reminded me of grits w/ pieces of sausage in it. I stuck it back in the fridge and I will try it again in a day or two. By then I should know if I didn't cook it long enough or if it just hadn't set. 5 stars for taste, but knocked down a star because I'm not sure where it went wrong. Will update once I've tried it again.

  • Peggie0203
    Feb 11, 2015

    I added cayenne and chipotle chili pepper for a bit of heat and flavour. My son gave it thumbs up. It held together better than some I've made.

  • Linda Sue 47
    Oct 8, 2012

    I have made this very recipe since it first appeared in TOH. Our friends and family especially enjoy this Cornmeal Scrapple for breakfast or for brinner with a side of ham and eggs...perfect!Be sure to crumble fry the sausage very well, drain off any grease, and cook and stir the cornmeal mixture it until it's very, very thick. I line a loaf pan with plastic wrap and then pour in the scrapple. Place in the fridge over night to set.

  • Jehna
    Aug 31, 2011

    I grew up in Maine and Vermont (land of maple syrup) and scrapple was comfort food my mom would make on special mornings. I never learned how to make it myself. Thanks for the recipe!

  • whamff7989
    Dec 5, 2009

    My husband loved it..but hes half german..me on the other hand I didnt like it at all...To grainy,not enough flavor and it wouldnt stay together...Probaly will make again but make it a different way...