Authentic Pennsylvania Dutch Scrapple is a dish popular in Pennsylvania but eaten all over. It’s made from bits and pieces of pork that are leftover from butchering a hog! “Scraps”
This version is not authentic even though it is a great example of stretching meat to go as far as it can go.
It’s has the seasonings of scrapple but the meat is breakfast sausage and has far more appeal!
Pennsylvania Dutch Scrapple Recipe:
Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage.
- 1 lb bulk pork sausage
- 2 1 ⁄2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon sage
- 1 cup cornmeal
- 1 cup cold water
Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock.
Add salt and sage to stock, bring to boiling.
Combine cornmeal and 1 cup of cold water. Gradually add stock, stirring constantly. Cover and cook over low heat for 10 minutes. Stir occasionally.
Add sausage, stir it all together and pour into loaf pan. Refrigerate overnight.
Next morning slice and fry until set.
Cooking time does not include refrigeration over night.
How To Serve Pennsylvania Dutch Scrapple
The best way to serve scrapple is to pan fry it. First, slice the scrapple block into thin slices.
Next step is to put the slices in a pan. Leave a little room between each slice otherwise they will stick together. There is no need to grease or oil the pan as there is enough grease in the scrapple for it not to burn.
Now just leave it alone! Allow it to get nice and crispy and brown. You can tell when they are done on the bottom side, as you will see the edges start to brown.
Then, flip to the other side and leave it alone until that side gets nice and crispy and brown.
Once the scrapple is brown on both sides it’s ready to eat!
Scrapple is great with eggs cooked to your liking and is also perfect with pancakes or waffles.
Another Breakfast recipe you might enjoy:
Love this recipe. It’s one that I’ve memorized because it’s so easy. This is my go-to breakfast recipe for weekends and I love how flexible it is–I’ve used bacon, sausage, ham, added mushrooms, and have also added extra onion. It’s…
Recipe based on one by Alan Leonetti
Photo by Alan Leonetti