Delaware Scrapple
A pan-fried breakfast staple made from pork scraps, cornmeal, and buckwheat flour set into a loaf, then sliced and fried until crisp outside and creamy within. It is a beloved regional food across the Delmarva Peninsula.
- Prep
- 30 min
- Cook
- 120 min
- Total
- 150 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Loaf pan
- •Large stockpot
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20
- carbs
- 18
- protein
- 14
- calories
- 310
Instructions
- 1
Simmer the pork shoulder and liver in water for about 2 hours. Cook until the meat is very tender.
- 2
Take out the meat and save the broth. Shred or grind the meat finely.
- 3
Skim extra fat off the broth. Measure out 6 cups of broth, adding water if needed.
- 4
Bring the broth back to a simmer. Slowly whisk in the cornmeal and buckwheat flour so no lumps form.
- 5
Cook and stir constantly for 20-30 minutes until thick like porridge.
- 6
Stir in the shredded meat, sage, onion powder, black pepper, salt, and cayenne.
- 7
Pour the mixture into greased loaf pans. Smooth the tops flat.
- 8
Cover the pans and refrigerate overnight until firm and completely set.
- 9
Slice the scrapple thinly. Fry in oil in a hot skillet until crisp and browned on both sides.
- 10
Serve hot immediately with eggs or syrup.
Chef's tips
Chill the scrapple loaf overnight before slicing. This helps the slices hold together firmly when you fry them.
Storage
Refrigerate the uncut loaf wrapped tightly for up to 5 days, or freeze for 2 months.
Reheating
Reheat sliced scrapple in a skillet over medium heat until the crust re-crisps.
Common mistakes to avoid
- •Cutting slices too thick, which keeps the crust from getting crisp.
- •Frying over heat that is too low, which makes the scrapple stick and fall apart.
Serving suggestions
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