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READY IN ABOUT 14 hrs

Scrapple

Read Reviews (20)

"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." — KCFOXY

Ingredients Edit and Save

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Original recipe makes 6 to 8 servings Change Servings

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

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Directions

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.
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.
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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PREP 15 mins
COOK 10 mins
READY IN 13 hrs 45 mins

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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

—coastalcook

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Most Helpful Critical Review

Feb 13, 2011

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

—buzz

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23 Ratings

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Dec 08, 2006

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

—Chuck

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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.

—Mallinda

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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.

—elenisil

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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!

—jewel2008

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Sep 30, 2004

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

—MARYJO_AK

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Mar 08, 2008

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.

—Susie

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Nutrition

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.

Nutritional Information

Scrapple

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 576
Calories from Fat: 350

% Daily Value *
Total Fat 38.9g 60 %
Saturated Fat 15g 75 %
Cholesterol 75mg 25 %
Sodium 631mg 25 %
Potassium 382mg 11 %
Total Carbohydrates 41.2g 13 %
Dietary Fiber 0.7g 3 %
Protein 15.1g 30 %
** Sugars 26.9g
Vitamin A 3 %
Vitamin C 5 %
Calcium 19 %
Iron 16 %
Thiamin 63 %
Niacin 34 %
Vitamin B6 17 %
Magnesium 10 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.