Scrapple was originally a Pennsylvania Dutch dish created from the leftover pig parts that couldn’t be used for anything else. This simplified recipe may be made the night before and just takes a few minutes to prepare. Serve with your preferred hot syrup on top.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 13 hrs 20 mins |
| Total Time: | 13 hrs 45 mins |
| Servings: | 8 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 ½ pounds ground pork sausage
- 1 (14 ounce) can sweetened condensed milk
- 1 cup yellow cornmeal
- ⅛ teaspoon coarsely ground black pepper
Instructions
- 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 8×4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.
Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 15 g |
| Sodium | 631 mg |
| Sugars | 27 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
For generations this has been my families recipe for Christmas morning breakfast, made the night before. Evaporated milk, not condensed. 12 oz can of ev. milk and 1 cup water. The next morning when we slice it we dip in evaporated milk, then breadcrumbs then pan fry. Serve with syrup and/or grape jelly. It’s a family favorite
Too sweet, too much sausage. I study a simple mush recipe and modify it to get a scrapple I am pleased with.
No, No No and No…nothing about this is scrapple. Just no
I wasn’t sure that this was going to be “right”, but omg was this delicious.
My ancestors on my mothers side were Pennsylvania Dutch and I grew up with scrapple every time we butchered a hog. This is not really what I remember. Ours used the scrap meat (head meat, tail, hocks, etc) as stated but wasn’t spiced like the sausage makes this. We ate it fried with plenty of corn syrup, dark if I was lucky. This was a nice trip down memory lane but I still miss the original.
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!
Followed the recipe to the T and it was delicious! ! Make sure you drain and rinse the sausage after cooking it to get rid of the grease/fat. Sweet and savory
This is a good alternative to buying a whole loaf of scrapple since I’m the only one who likes it. It isn’t the exact taste but good enough. Next time I’ll whiz it in a blender before packing it into a pan. I cut it way down to 2 servings sizes.
Took the recipe creator’s most recent advice and used evap milk instead of sweetened condensed. This tastes okay, not terrible by any means, but not what consider to be traditional scrapple.
Slice it thin, dust with cornmeal and fry til crispy….mmmmmm
tried this but this recipe was not the scrapple I grew up eating. This recipe was ok but I could not get past the sweetness. To me, scrapple is NOT sweet.
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!!
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.
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.
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.
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.
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.
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!
Very good with Maple Syrup.
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.