Scrapple

Name: Scrapple
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Europe, German
Ingredients: 1 cup white or yellow cornmeal; 1 cup whole milk; 1 teaspoon sugar; 1 teaspoon salt; 2-3/4 cups boiling water; 8 ounces bulk pork sausage, cooked, drained and crumbled; All-purpose flour; 2 tablespoons butter; Maple syrup, optional

Total Time Prep: 20 min. + chilling Bake: 10 min.

Yield 8 servings

Test Kitchen Approved

The original Pennsylvania Dutch scrapple recipes were made from pork scraps (hence the name!). Our simplified recipe uses cornmeal and bulk sausage to create this crispy-on-the-outside, soft-on-the-inside breakfast treat.

Ingredients

1 cup white or yellow cornmeal
1 cup whole milk
1 teaspoon sugar
1 teaspoon salt
2-3/4 cups boiling water
8 ounces bulk pork sausage, cooked, drained and crumbled
All-purpose flour
2 tablespoons butter
Maple syrup, optional

Directions

In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 8x4x3-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerate.
To serve, unmold and cut into 8 slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. If desired, serve with maple syrup.

Nutrition Facts

1 slice: 162 calories, 7g fat (3g saturated fat), 18mg cholesterol, 482mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 5g protein.

I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." —Mrs. Merlin Brubaker, Bettendorf, Iowa

Recipe Creator