Scrapple

Scrapple might be a traditional American dish, but it’s not exactly beloved by all Americans. When I worked as a restaurant chef, I tried—several times—to feature it as a breakfast special. It always flopped! Customers told me they didn’t know what it was but thought it had something to do with offal, so they steered clear. When I rebranded my scrapple recipe as “savory cornmeal cakes,” they were more than willing to give it a try.

This scrapple recipe is an excellent introduction to the classic breakfast food. It’s made without any “weird” ingredients—just cornmeal, milk, salt, sugar and sausage. The sliced scrapple crisps up on the outside like crispy seasoned polenta squares and stays porridge-like and soft on the inside. It’s so tasty that you’ll wonder why you hesitated to try it.

What is scrapple?

Scrapple is a thick porridge made from pork scraps, cornmeal and seasonings that’s formed into a loaf and sliced to create crispy patties. It was initially made by creating a broth from leftover parts of the pig, like organ meats, bones and even the pig head. Once cooked, the meat was chopped, added to the broth and boiled with cornmeal to create a mush. Our recipe for scrapple is a shortcut version made with bulk pork sausage and milk.

Depending on where you live, scrapple could be one of those surprising regional foods you’ve never heard of. Originally created by the Pennsylvania Dutch, scrapple has become extremely popular in Delaware, which is the largest producer of scrapple and home to the popular RAPA scrapple brand. It’s also popular in Maryland, North Carolina (where it may be called livermush) and Cincinnati (where it’s made with oats and called goetta).

Ingredients for Scrapple

• Cornmeal: This scrapple recipe works with either white or yellow cornmeal. It’s possible to swap in grits or polenta, but the texture will be different. Cornmeal has a finer consistency and creates a more porridge-like scrapple.
• Milk and water: Water hydrates the cornmeal so it cooks to a soft texture, while whole milk adds a creamy, slightly sweet character to homemade scrapple.
• Sugar and salt: You can add other herbs and spices to scrapple, but we like to keep it simple with sugar and salt.
• Sausage: We use bulk pork sausage, but you can use any type of sausage, including chicken or turkey sausage. After cooking the meat, drain it well and make sure it’s well crumbled. I like to pulse it in a food processor to create a true scrapple consistency.
• Flour and butter: The sliced scrapple is dredged in all-purpose flour and fried in butter for a gorgeous browned exterior.
• Maple syrup: If you like sweet and savory combinations, you’ll definitely want to serve your scrapple with maple syrup. The syrup brings out the sweetness in the cornmeal and contrasts the savory sausage.

Directions

Step 1: Cook the cornmeal porridge

Taste of Home

In a saucepan, combine the cornmeal, milk, sugar and salt. Gradually stir in the water. Cook and stir until thickened and bubbly. Reduce the heat and cook, covered, 10 minutes longer or until very thick, stirring occasionally.

Editor’s Tip: Don’t skimp on the cooking time here. You need to cook the porridge long enough for the cornmeal granules to soften, or the texture will be a grainy. It also needs to be thick enough to set into a solid loaf.

Step 2: Stir in the sausage and chill

Taste of Home

Remove the saucepan from the heat and stir in the sausage. Pour the mixture into a greased 8x4x3-inch loaf pan. The pan will be very full. Cover the pan with plastic wrap and refrigerate it.

Taste of Home

Editor’s Tip: I usually make scrapple a day ahead and chill it overnight. That way, it’s ready to slice and serve in the morning for breakfast.

Taste of Home

Step 3: Slice and serve

Taste of Home

To serve, unmold the loaf and cut it into eight slices. Dip both sides of the sliced scrapple in flour.

Editor’s Tip: Some people prefer thick-cut scrapple; some like it thinner and crispier. For thinner scrapple, cut 1/3-inch slices.

Taste of Home

In a skillet, melt the butter over medium heat. Brown the scrapple on both sides. Serve with maple syrup.

Taste of Home

Recipe Variations

• Use broth: For an extra-savory scrapple, swap in bone broth for the water and milk. Homemade bone broth is a great option here because it’s rich in collagen, which will help firm up the scrapple loaf.
• Make it traditional: Traditional scrapple is made with organ meats, so feel free to swap in liver or a blend of organs like kidneys and heart. Although pork is traditional, you might want to start with chicken livers if you’re new to offal. They’re more mildly flavored than pork or beef liver.
• Change up the meat: Try swapping in other pork cuts, like smoked sausage, bacon, ground pork or leftover pulled pork. Finely chop the cooked meat or pulse it in the food processor before adding it to the porridge.
• Include mix-ins: Customize the scrapple flavor with additions like sauteed apple, fresh herbs like sage, shredded cheese, or spices like cayenne.

How to Store Scrapple

If possible, it’s best to store scrapple as a whole loaf. Wrap the entire loaf and keep it in the refrigerator for up to four days. If you do end up with extra slices, store them in an airtight container. Plan on using sliced scrapple within a day to prevent it from drying out.

Can you freeze scrapple?

Scrapple freezes really well! Wrap the loaf in a layer of plastic wrap followed by a layer of foil. Store the loaf in a freezer-safe bag in the freezer for up to three months. Thaw the scrapple in the refrigerator overnight.

Scrapple Tips

Taste of Home

What do you do if scrapple doesn’t set?

Scrapple needs to be chilled so the porridge sets, allowing it to be sliced cleanly off the loaf. It takes several hours to chill scrapple, which is why I usually make it a day ahead of time so it has plenty of time to set overnight. Another reason scrapple might not set is if the porridge contains too much liquid. If you accidentally undercooked scrapple and it doesn’t set after several hours in the fridge, bake the loaf in a 300°F oven for about 30 minutes. Let it cool completely before slicing.

Is scrapple the same as liver pudding?

Scrapple and liver pudding (aka “livermush”) are similar dishes, but there is a slight distinction between the two. Livermush always contains liver and cornmeal, whereas scrapple may contain liver, but could be made with other cuts of pork.