📝 About This Recipe
A cornerstone of Mid-Atlantic comfort food, this authentic scrapple is a masterful blend of savory pork, aromatic spices, and toasted cornmeal. Originally a clever way to use every part of the harvest, this recipe transforms humble ingredients into a rich, savory loaf that crisps to a golden-brown perfection. It is a nostalgic journey to the hearth of a Pennsylvania farmhouse, offering a unique texture that is silky on the inside and irresistibly crunchy on the outside.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Pork Shoulder (Butt) (cut into 2-inch cubes)
- 1 pound Pork Neck Bones or Ham Hocks (for deep collagen and flavor)
- 1 Yellow Onion (halved)
- 2 pieces Bay Leaves
- 8 cups Water (enough to cover the meat)
The Grains and Seasoning
- 2 cups Yellow Cornmeal (finely ground)
- 1/2 cup Buckwheat Flour (essential for authentic earthy flavor)
- 1 tablespoon Kosher Salt (plus more to taste)
- 2 teaspoons Black Pepper (freshly ground)
- 2 teaspoons Dried Sage (rubbed)
- 1 teaspoon Dried Thyme
- 1/4 teaspoon Ground Cloves (adds a subtle warmth)
- 1/4 teaspoon Ground Nutmeg
For Frying
- 2 tablespoons Unsalted Butter or Lard (for the skillet)
- 1/2 cup All-purpose Flour (for dredging)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot, combine the pork shoulder, neck bones, onion, and bay leaves. Cover with 8 cups of water and bring to a boil over high heat.
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2
Once boiling, reduce the heat to low and simmer gently for about 2 to 2.5 hours, or until the meat is completely tender and falling off the bone.
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3
Carefully strain the mixture through a fine-mesh sieve, reserving the cooking liquid (the broth). Discard the onion and bay leaves.
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4
Separate the meat from the bones. Finely mince the meat by hand or pulse it in a food processor until it reaches a very fine, almost paste-like consistency.
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5
Measure the reserved broth. You need exactly 6 cups. If you have less, add water; if more, boil it down to concentrate the flavor.
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6
Return the 6 cups of broth and the minced meat to the pot. Stir in the salt, pepper, sage, thyme, cloves, and nutmeg. Bring to a low simmer.
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7
In a separate bowl, whisk together the cornmeal and buckwheat flour. Slowly whisk this dry mixture into the simmering broth in a steady stream to prevent lumps from forming.
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8
Switch to a heavy wooden spoon. Cook the mixture over low heat, stirring constantly, for about 15-20 minutes. The mixture is ready when it is very thick and heavy, resembling a dense porridge that pulls away from the sides of the pot.
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9
Lightly grease two 9x5 inch loaf pans. Pour the hot scrapple mixture into the pans, smoothing the tops with a wet spatula.
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10
Allow the loaves to cool at room temperature for one hour, then cover with plastic wrap and refrigerate overnight (or at least 6 hours) until completely firm.
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11
When ready to serve, unmold the loaf and slice into 1/2-inch thick pieces. Lightly dredge each slice in all-purpose flour, shaking off the excess.
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12
Heat butter or lard in a cast-iron skillet over medium heat. Fry the slices for 5-7 minutes per side until a deep, dark golden crust forms. Do not flip too early, or they may break!
💡 Chef's Tips
Always use a mix of cornmeal and buckwheat flour; the buckwheat provides the signature grey-brown color and nutty depth authentic to PA Dutch recipes. Don't skimp on the chilling time; the loaf must be ice-cold and firm to slice cleanly without falling apart. When frying, patience is key—wait for a hard crust to form before attempting to flip the slice to ensure it stays intact. If the mixture seems too thick while cooking the mush, add a splash more broth, but remember it should be thick enough for a spoon to stand upright. For a smoother texture, ensure the meat is very finely minced; large chunks will cause the slices to crumble during frying.
🍽️ Serving Suggestions
Serve hot with a generous drizzle of pure maple syrup for a perfect sweet and savory contrast. Pair with two eggs over-easy, allowing the yolks to create a rich sauce for the crispy scrapple. Spread a thin layer of apple butter on top for a traditional Pennsylvania Dutch treat. Enjoy alongside a hot mug of black coffee or a glass of cold apple cider. Serve as a breakfast sandwich filling on a toasted potato roll with a slice of sharp cheddar cheese.