Homemade Scrapple
Homemade scrapple features savory ground pork combined with cornmeal and herbs, then chilled and sliced for frying, offering a hearty, flavorful dish perfect for breakfast or brunch.
Ingredients
Instructions
- Fry the ground pork lightly in a skillet.
- Heat water to boiling in a saucepan.
- Stir in the cornmeal gradually into the boiling water.
- Add the cooked pork, salt, onion juice, and parsley or cilantro to the mixture.
- Cook over low heat, stirring constantly, until very thick.
- Transfer the thickened mixture into a 3 x 7-inch loaf pan and let it chill for several hours or overnight.
- Cover the loaf with wax paper to prevent crust formation.
- Once chilled, cut into thin slices.
- Dip the slices in flour, beaten egg, and crumbs.
- Fry the slices in about 2 tablespoons of Crisco until golden brown.
Tips & Substitutions
For a richer flavor, consider using a blend of fresh ground pork and pork shoulder. If you prefer a smoother texture, blend the mixture before chilling. You can substitute onion juice with finely grated onion if desired. To enhance the seasoning, try adding a pinch of black pepper or a dash of hot sauce. This dish can also be customized by incorporating herbs like thyme or rosemary.
Serving Suggestions
Serve scrapple hot, with a side of eggs for breakfast or on a toasted bun for a savory sandwich option. It pairs beautifully with a tangy apple chutney or a dollop of spicy mustard. For a complete meal, consider serving alongside a fresh salad or roasted vegetables. It also makes a great addition to a brunch spread alongside dishes like Chipped Ham Sandwich Filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, slice the scrapple and pan-fry in a skillet over medium heat until heated through and crispy on the outside. You can also reheat in an oven at 350°F for about 10-15 minutes, ensuring it's warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Scrapple contains roughly 149 calories, with 2g protein, 35g carbohydrates, and 0g fat. It is an excellent source of vitamin A (29% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1490mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for scrapple?
Yes, while traditional scrapple uses pork, you can experiment with other meats like turkey or chicken. Just ensure the meat is finely ground and adjust the seasoning accordingly to maintain flavor.
How do I make scrapple gluten-free?
To make a gluten-free version of scrapple, substitute the cornmeal with a gluten-free cornmeal or polenta. Ensure all other ingredients, including any added seasonings or dips, are also gluten-free.
Can I freeze scrapple?
Yes, scrapple can be frozen. Before freezing, cut it into slices and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. It will keep well for up to 3 months. To reheat, thaw in the refrigerator overnight before pan-frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).