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Amish Scrapple

(5 Votes)
Updated May 18, 2018
Amish Scrapple
YIELDS
8 slices
CHILL TIME
2 Hr
COOK TIME
25 Min

Head into any supermarket in Pennsylvania Dutch country and you're sure to find this breakfast side dish classic. Our Amish Scrapple can be prepared a day ahead and fried up when you're craving something hearty and flavorful.

What You'll Need

  • 1/2 pound ground pork breakfast sausage
  • 1 3/4 cups chicken broth or water
  • 1 3/4 cups milk
  • 1 cup cornmeal
  • 1 teaspoon ground poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter

What to Do

  1. Coat an 8- x 4-inch loaf pan with cooking spray.
  2. In a large skillet over medium-high heat, cook sausage 5 to 7 minutes, or until browned, stirring occasionally. Drain fat.
  3. Add broth and milk and bring to a boil. Stir in remaining ingredients except butter and cook until thickened. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
  4. Pour into loaf pan, cool, and refrigerate at least 2 hours. Invert onto a board, and cut into 1-inch thick slices.
  5. In a skillet, melt butter over medium-high heat and fry cornmeal slices for 8 to 10 minutes or until golden brown on both sides.

Notes

We like to serve our Amish scrapple with a little brown gravy on top. We suggest making a homemade version, like our Back-to-Basics Brown Gravy!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 234
  • Calories from Fat 128
  • Total Fat 14g 22 %
  • Saturated Fat 6.1g 30 %
  • Trans Fat 0.3g 0 %
  • Protein 7.2g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 33mg 11 %
  • Sodium 636mg 26 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 1.4g 5 %
  • Sugars 3.2g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I live in PA and have eaten Scrapple all my life. This is not it. Real Scrapple is not made with sausage. It's made with liver and other pork "scraps".

I have also lived in Pa. Eaten and made lots of Scrapple!! When the hog is butchered almost everything not put in freezer goes to scrapple!!

We made this today. And the whole family thought it was delicious

We're glad that you loved this recipe! :) Keep comin' back for more. Enjoy!

I have made scrapple dozens of times using exactly the ingredients listed. To make it smoother, so that it slices thinner and fries crisper, I run the cooked sausage through the processor until it is almost a fine paste. Then I mix it into the cornmeal mush and continue as per the instructions above. turns out great.

This is not Amish Scrapple. Need a different name!

This may be interesting, but it can, in no way, be considered scrapple. You should probably consider renaming this dish.

I didn't say I wouldn't try it,in fact I will make it in the next couple weeks.That being said,when I look at the photo I think of a savory cornbrean/sausage bread pudding. Scrappel has come a long way from it's German origins,here is a link wiyh an old German recipe...... http//philadelphiaencyclopedia.org/archive/scrappl == e/. I believe I will try this with a side of fried apple without the gravy.

this version actually appeals to me. the storebought versions available locally ("homemade" and commercial) are grey and unappealing. the sausage makes it sound yummy D

I grew up in southeren lancaster county,Pa,have eaten scrapple all my life and even help make it when I was a teenager................Scrapple is not made from sausage.It is made from left over meat scraps when the hog butchering is finished. The meat scraps are ground mixed with cornmeal and lots of spices and baked in loaf pans. You freeze it and when you want to eat it you thaw a loaf,slice it,fry it in a cast iron skillet and put syrup on it...............tasty!

Not everyone has the availability of meat scraps after butchering a hog. I would say the sausage would be a tasty alternative.

But then it is not authentic Amish Scrapple. Actually Habbersetts Scrapple in the supermarket is quite good. Just slice and fry on each side to form a crust and serve plain or with ketchup.

What is sausage but ground up left over meat scraps from hog butchering?

You're right LOL

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