Reviewed: Jan. 8, 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!!

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Reviewer:

T2LEE

Reviewed: Jan. 4, 2012

Hi All, thanks for trying this recipe. The original did call for evaporated rather than condensed milk, at the time of publication I miseed the typo, and imagine this would be fearsome sweet if made with the sweetened milk and then served with extra syrup.

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3 users found this review helpful

Reviewer:

KCFOXY

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Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

Coming from Maryland, I've enjoyed scrapple for many years, but I've never been served any that's sweet. The prep time was was great compared to some more traditional methods, but the sweetened condensed milk was a bad idea. I'll make this recipe again, but I'll try regular condensed milk or broth instead.

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Reviewer:

pasadena66

Reviewed: Dec. 21, 2011

I am sure this is a great recipe for this food item but it is not an item we will ever make again. It is just not a dish our buds yearn for. If you didn't grow up with this, as others have indicated, you probably won't enjoy it as much as folks who can anticipate the flavor.

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Reviewer:

heidi41271

Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

Reviewed: Sep. 22, 2011

I grew up South of Baltimore & you could buy Scrapple in any grocery store. Try frying it until well brown eat it with eggs and Grape jelly on it. I will work on this recipe until I get the taste I want.

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Reviewer:

jerry

Reviewed: Sep. 23, 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

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Reviewer:

coastalcook

Reviewed: May 2, 2010

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

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Reviewer:

buzz

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Jul. 20, 2009

I had never heard of scrapple until I started spending (way too much) time on this website! I found the recipe and was intrigued, so I gave it a shot--I love it! Picky boyfriend and my dad did not care for it at all--More for me!

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 4, 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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