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Southern Scrapple

When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple in this area. —Rusty Lovin, Greensboro, North Carolina
  • Total Time
    Prep: 20 min. + chilling Cook: 10 min.
  • Makes
    8-10 servings


  • 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 shredded cheddar cheese
  • Additional butter
  • Maple syrup


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

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