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Scrapple

SUBMITTED BY: KCFOXY  PHOTO BY: Belle Ann 

"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."
Scrapple Recipe
RECIPE RATING:
This recipe has been rated 12 times with an average star rating of 4.2
Read Reviews (10)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  13 Hrs 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 pounds ground pork sausage
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup yellow cornmeal
  • 1/8 teaspoon coarsely ground black pepper

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed on Dec. 8, 2006 by Chuck 
This is Pretty Good, add more spices that the Pennsylvania people use it will be Awsome!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed on Sep. 30, 2004 by MARYJO_AK 
I've been trying to find an easy scrapple recipe, and this one hits the spot!! My tummy thanks... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed on Sep. 4, 2008 by jewel2008 
Tried this recipe using venison sausage. Great! I am originally from Pennsylvania and ate... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed on Nov. 3, 2005 by Mallinda 
I grew up in scrapple country, so when I saw a review of this I HAD to try it. It's a pretty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed on Jul. 31, 2007 by elenisil 
My mom routinely made this for my dad serving it with maple syrup. She called it ponhorse,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed on Mar. 8, 2008 by Susie 
Being from Texas, We had no idea what Scrapple was suppose to taste like but had seen it on a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed on Feb. 3, 2008 by SARAHLOUZOO 
This was interesting. I was afraid to tackle a more traditional (complicated) recipe for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed on May 1, 2006 by 1SassyMassey 
My husband is from the foothills of North Carolina and has been dying to eat scrapple or liver... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed on Jul. 14, 2005 by THEDAD 
was looking for a breakfast dish for july 4th that went back to colonial times and this was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed on Aug. 26, 2008 by JOSEPHINE aka SPITFIRE FOODIE 
Very good with Maple Syrup. MORE


 
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Recipe Submitter:

Photo by KCFOXY

Cooking Level: Intermediate

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Nutritional Information
Scrapple

Servings Per Recipe: 8

Amount Per Serving

Calories: 575

  • Total Fat: 38.8g
  • Cholesterol: 75mg
  • Sodium: 631mg
  • Total Carbs: 40.9g
  •     Dietary Fiber: 1.3g
  • Protein: 15.3g

VIEW DETAILED NUTRITION

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