Scrapple Recipe -
Scrapple Recipe
  • READY IN ABOUT 14 hrs


Recipe by  

"Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup."

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Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    13 hrs 45 mins


  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
  2. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
  3. Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2010

I updated this version by using turkey sausage, adding extra sage and thyme. I used skim evap milk in place of sweetened condensed and it came out great!! Lower cals and less sugar/carbs

Most Helpful Critical Review
Feb 13, 2011

I know scrapple and this is horrible. Scrapple should not be sweet and greasy.

Dec 08, 2006

This is Pretty Good, add more spices that the Pennsylvania people use it will be Awsome!!!!

Nov 03, 2005

I grew up in scrapple country, so when I saw a review of this I HAD to try it. It's a pretty good approximation of scrapple, although it is not as spicy and has a sweetness to it that I've never tasted in scrapple. We never put syrup on our scrapple--only ketchup.

Jul 31, 2007

My mom routinely made this for my dad serving it with maple syrup. She called it ponhorse, but I think that came from my dad's family in tennessee. With both gone now I had thought it lost. Thanks for posting the recipe.

Jan 08, 2012

I have been making a more traditional scrapple for years. My recipe was past down from generations of farm families West of the Missiouri River (KS). Tips: Use several pounds of fresh pork neck bones slow cooked down in medium size crock pot till meat falls from the bone. SAVE the broth! Use 1/2 broth, 1/2 EVAPORATED milk. Salt and pepper to taste. Then to break tradition try some WHITE corn meal instead of yellow. Slice THIN (1/8 to 1/4 in.) with razor sharp slicing knife and fry in very small amount of extra virgin olive oil till well browned or desired doneness is achieved. YUM YUM!!

Sep 30, 2004

I've been trying to find an easy scrapple recipe, and this one hits the spot!! My tummy thanks you!!

Sep 04, 2008

Tried this recipe using venison sausage. Great! I am originally from Pennsylvania and ate scrapple many times as a kid. Recipe is close to original scrapple. It is sweet so I did not need to pour syrup on it. Great Recipe! Husband said it is a keeper!


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  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 631 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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