Recipe by KCFOXY
"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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1 1/2 pounds
ground pork sausage
1 (14 ounce) can
sweetened condensed milk
coarsely ground black pepper
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
I know scrapple and this is horrible. Scrapple should not be sweet and greasy.
This is Pretty Good, add more spices that the Pennsylvania people use it will be Awsome!!!!
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.
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.
I've been trying to find an easy scrapple recipe, and this one hits the spot!! My tummy thanks you!!
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!
Being from Texas, We had no idea what Scrapple was suppose to taste like but had seen it on a cooking show and so we thought why not give it a try. We loved it. Especially the sweetness from the condensed milk with the other flavors. I sliced it fairly thin and we preferred it fried crispy like bacon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 350
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