Scrapple (PA)
intro
Hearty Pennsylvania Dutch cornmeal and pork loaf, pan-fried to crispy golden perfection, a beloved regional breakfast staple with German immigrant roots.
Ingredients
Steps
Simmer the pork
Place 450g cubed pork shoulder, 115g trimmed pork liver, quartered yellow onion, crushed garlic, and 1.9L cold water in a large 6L stockpot over medium-high heat. Bring to a rolling boil, then reduce heat to medium-low to maintain a gentle, steady simmer. Skim any gray foam that rises to the surface every 10 minutes, and cook uncovered for 60 minutes until the pork is fork-tender and pulls apart with light pressure.
Strain and shred meat
Turn off the heat, use a slotted spoon to lift all pork, liver, onion, and garlic from the broth. Discard the cooked onion and garlic, then transfer the pork and liver to a wooden cutting board. Measure 1.4L (6 cups) of the remaining warm pork broth, return it to the stockpot, and hold it over low heat. Shred the pork and liver into very fine, uniform pieces with two forks, discarding any tough connective tissue or hard fat chunks.
Cook cornmeal base
Increase heat under the reserved pork broth to medium to bring it to a low, steady simmer. Slowly pour in 240g coarse yellow cornmeal, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp dried sage, 1/2 tsp dried thyme, 1/4 tsp nutmeg, and 1/4 tsp cayenne, whisking constantly as you add the cornmeal to prevent lumps. Reduce heat to low, cover the pot, and cook for 20 minutes, stirring thoroughly with a wooden spoon every 3 minutes to prevent sticking to the pot bottom, until the mixture is extremely thick and pulls away from the pot sides when stirred.
Mold the scrapple loaf
Stir the finely shredded pork and liver into the thick cornmeal mixture until evenly distributed, then cook for 2 additional minutes over low heat to fully combine. Lightly grease a 23cm x 13cm (9x5 inch) metal loaf pan with nonstick spray or a thin coating of butter. Pour the hot scrapple mixture into the prepared pan, using a silicone spatula to press the mixture firmly into the pan and smooth the top completely flat.
Chill to set fully
Let the filled loaf pan cool to room temperature on the kitchen counter for 30 minutes, then cover the top tightly with plastic wrap. Transfer the pan to the refrigerator and chill for a minimum of 4 hours (or up to 3 days for make-ahead prep) until the scrapple is completely firm, with no soft, jiggly spots in the center when pressed.
Fry slices until crispy
Run a thin knife around the edges of the loaf pan, then invert the pan onto a cutting board to release the set scrapple loaf. Cut the loaf into uniform 1.25cm (1/2 inch) thick slices. Heat 2 tbsp unsalted butter in a large 30cm cast-iron skillet over medium heat. Working in 2-3 batches to avoid crowding the pan, fry the scrapple slices for 4-5 minutes per side, without moving them while the first side cooks, until deep golden brown and crispy on the outside and heated all the way through.
Tips
2.Resist the urge to move scrapple slices while the first side fries: letting a firm, golden crust form first prevents sticking and ensures slices hold their shape when flipped.
3.Serve crispy scrapple with traditional PA Dutch accompaniments like maple syrup, tangy apple butter, or ketchup, paired with fried eggs and buttered toast for a classic regional meal.
OMG I’ve been looking for a scrapple recipe that tastes exactly like what my pap used to make at our family breakfasts when I was growing up outside Pittsburgh! The 4+ hour chill time is totally worth it — I fried mine up extra crispy with a side of homemade apple butter and it was SO good. My kids even went back for seconds, which never happens with new breakfast recipes. Total game changer for our weekend brunch rotation!
Made a double batch of this on Sunday for meal prep, and it held up perfectly all week for quick breakfasts before work and school! I was worried the medium difficulty would be too high for a lazy Sunday prep, but breaking it into steps (cook the pork the night before, then finish and chill the next day) made it so manageable. Added a little extra sage because my family loves that herby flavor, and my kids loved it so much they asked me to make it again this weekend. 10/10 will make again.
Wait, I’ve never had scrapple before but my partner is from PA and has been begging me to make it for years. This recipe looks super straightforward, but quick question: Is the texture really mushy if you don’t chill it long enough? I only have like 3 hours I can leave it in the fridge tomorrow before we have people over for a potluck, will that ruin it? So excited to try it!
Y’all, I messed up the first batch because I didn’t let the cornmeal fully thicken before pouring it into the loaf pan, total slop. Tried it again yesterday, paid extra attention to stirring constantly while adding the cornmeal, and let it simmer the full time per the recipe? Perfect. Crispy on the outside, soft and savory on the inside, exactly what I get at the little diners up in Lancaster when I visit. Brought a sliced and fried platter to my neighborhood block party and it was gone in 10 minutes.
Really solid scrapple recipe! I swapped the regular cornmeal for a certified gluten-free cornmeal and used gluten-free pork broth to make it work for my celiac diet, and it turned out great. The only reason I’m not giving 5 stars is I wish there was a note about adjusting salt levels if you use regular vs low-sodium broth — I used regular broth and found it a tiny bit too salty for my taste, but that was an easy fix on the second batch by cutting the added salt in half. Will definitely keep this in my recipe box.
Wait, I always thought scrapple was made with liver? This recipe doesn’t call for any organ meats — is that a regional variation? I had it at a diner outside Philly last year and definitely tasted that rich liver note, but this version sounds a little more approachable for people who don’t love that strong organ meat flavor.
Took me a minute to track down the pork shoulder scraps I needed (ended up asking my local butcher and he hooked me up for super cheap!) but this was so worth the effort. Pan fried slices with a runny egg on top and a drizzle of maple syrup? Absolute perfect Saturday breakfast. The medium difficulty rating is spot on — not for total beginners, but if you can stir and follow directions you’ll nail it.
Made this for a Friendsgiving brunch last weekend and half the group asked for the recipe before they left! I was a little intimidated by the 90 minute cook time but it’s mostly hands off while the pork simmers, so I was able to make mimosas and hang out with my guests while it cooked. Served it with hot sauce on the side for people who wanted a little kick, chef’s kiss.
I cooked short order at a PA diner for 12 years back in the 90s, and this recipe is dead on for the classic scrapple we served every morning. Pro tip from a line cook: don’t slice it thicker than 1/4 inch, and fry it in a cast iron skillet with a little bit of bacon grease for the absolute best crust. People would drive 20 minutes out of their way just for our scrapple, and this recipe is exactly that flavor.