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Amish Scrapple
(10 Votes)
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- 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
- Coat an 8- x 4-inch loaf pan with cooking spray.
- In a large skillet over medium-high heat, cook sausage 5 to 7 minutes, or until browned, stirring occasionally. Drain fat.
- 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.
- Pour into loaf pan, cool, and refrigerate at least 2 hours. Invert onto a board, and cut into 1-inch thick slices.
- 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!
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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 %
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PA RES 4066098
Feb 04, 2021
It should not rate one star. It is not Amish or scrapple. We have made scrapple for years during hog butchering with our Amish neighbors. Doesn't anyone ever read ratings or reviews? This recipe is embarrassing for its lack of authenticity!!!
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PA RES 4066098
Sep 20, 2020
This is NOT Scrapple. We have made scrapple after butchering for over 50 years. It is not Amish--why do you do this? It is wrong, wrong, wrong!!!
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PA RES 4066098
Dec 31, 2019
It's a faux scrapple, but living in farming country with many Amish neighbors I can truthfully say THIS IS NOT AMISH, OR ANY OTHER KIND OF SCRAPPLE! Please, refrain from labeling recipes as Amish without any type of documentation. When we butcher, scrap meat, liver, etc. are used to make scrapple.
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momcat69 3690225
Jan 27, 2019
I have lived in PA all my life and this id definitely NOT scrapple. If you have never had scrapple google it. everything not used to make steak, roast, ribs, or bacon goes into scrapple. So if you never had it make sure you try it before you ask what is in it.
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ladycadillac1
Feb 03, 2018
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".
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fredhomer 9960735
May 24, 2018
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!!
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dalijoco 2853598
Feb 07, 2016
We made this today. And the whole family thought it was delicious
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Test Kitchen Team
Feb 08, 2016
We're glad that you loved this recipe! :) Keep comin' back for more. Enjoy!
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gracephotography 0518622
Feb 06, 2016
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.
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grace 9719926
Nov 14, 2021
Y'all, stop. I grew up in the mountains of western MD, 3 mi from the Mason Dixon line. Yes, Scrapple was made from pieces and parts. But thanks to modern technology, we don't have to eat what our forefathers did a hundred, or two hundred years ago. You want liver in your scrapple? Buy some liver and chop it up. You want tripe in there? Buy some. What do you think modern sausage is made of???? This is an easy way to make a delicious breakfast food...or dinner if you're in my house. Frankly, I'm really glad to be rid of the overwhelming taste of iron (blood) in my scrapple. Even the Amish have begun using modern marketing. I'm thinking about ordering an "Amish" fireplace. Fry you some Scrapple, fry you some eggs, dig out whatever syrup you can find and have a great breakfast. BTW, you can still chop your own potatoes and onions to make home fries.
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doloreseleeson 3927811
Feb 06, 2016
This is not Amish Scrapple. Need a different name!
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Member 1062127
Jan 20, 2016
This may be interesting, but it can, in no way, be considered scrapple. You should probably consider renaming this dish.
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Knucklehead
Jan 19, 2016
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.
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pendragon666 0233301
Jan 19, 2016
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
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Zoumonkie
Sep 08, 2019
Actually the store bought grey scrapple is more like Amish and tastes better. It may not look better, but it is.
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Knucklehead
Jan 19, 2016
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!
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ksmuller50 8642268
Jan 19, 2016
Not everyone has the availability of meat scraps after butchering a hog. I would say the sausage would be a tasty alternative.
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doloreseleeson 3927811
Feb 06, 2016
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.
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Bellerophon
Jan 19, 2016
What is sausage but ground up left over meat scraps from hog butchering?
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