Scrapple Tip

Slice up the whole package. Wrap each slice in wax paper sheet. (I buy the sheets by the box!)

Put wrapped sheets into a freezer bag or container. Put a frozen slice right onto pan and cook.


No more wasted scrapple that you didn't get to yet that you have to throw away!

By Peggy B from Philadelphia, PA

Editor's Note: Here is a weblink about scrapple:

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January 10, 20080 found this helpful

What's Scrapple?

Editor's Note: It is a pork and cornmeal mush. If you follow the weblink above, it will tell you all about scrapple.

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January 15, 20080 found this helpful

The scrapple recipes I grew up with had oatmeal and not cornmeal. Cornmeal changes the texture and flavor of scrapple.
Here are 2 Pennsylvania Dutch recipes from


<>; you could make yourself. The second one is probably a bit easier to make. Scrapple is definitely an acquired
taste, just like liver or rhubarb.

Scrapple #1

3 pounds lean pork
1 veal knuckle, split
2 medium chopped onions
2 teaspoons + 3 teaspoons salt, separated
1 1/2 teaspoons ground black pepper
1 teaspoon ground thyme
1/2 teaspoon ground sage
1 teaspoon mace
2 2/3 cups dry oatmeal

Put the pork, veal knuckle, onions and the 2 teaspoons of the salt into a large pot.
Cover with water and simmer for 2 hours or until the meat is very tender and falls apart.
Discard the veal knuckle, skim fat from the broth and strain.
Grind the meat.
Return broth to pot and add the ground pork, the remaining 3 teaspoons salt, pepper,
thyme, sage, mace, and the oatmeal.
Cook slowly for 1 hour, stirring occasionally so it doesn't stick.


It should cook to a mush. Add more hot water if necessary.
Pour into greased regular bread loaf pans.
Let set up, then refrigerate/and/or freeze.
Makes 1 batch.

To serve, slice thin and fry in a little oil or bacon drippings until a crisp brown on both
Make mashed potatoes and serve for dinner with a veggie for a change.

Scrapple #2

1 pound chopped boneless cooked pork loin
1 cup ground oatmeal
2 minced onions
1, 14 1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/2 teaspoon sage
1 1/2 teaspoons ground black pepper
1/4 teaspoon salt

In a large saucepan combine pork, oatmeal, onions, chicken broth, thyme, sage, pepper and salt.
Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8x8x2 inch baking pan or a 9x5x3 inch loaf pan with waxed paper.


Let the paper extend
3 - 4 inches above top of pan.
Spoon pork mixture into pan. Let cool.
Cover and chill in the refrigerator 4 hours or overnight.
Cut scrapple into squares or slices, place paper or plastic wrap between slices so it is easier to
separate later and freeze.
Makes 12 servings.

Nutritional info:
Cal - 158, Pro - 13 g, Fat 5 g, Sod - 180 mg, Chol - 29 mg

One way to cook it up:
1/2 c. flour
1/4 tsp. pepper
2 tbsp. shortening or vegetable oil, as needed

Combine flour and pepper; dust squares with flour mixture.
Heat shortening or oil in a large skillet.
Let the scrapple brown/get crispy and then flip and brown
on the other side.

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