Non-VegetarianDelmarva cuisine Breakfast

Maryland Scrapple

Name: Maryland Scrapple
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Delmarva
Ingredients: 2 lb pork scraps; 6 cup Pork broth; 1.5 cup Cornmeal; 1 tsp sage; 1 tsp Black pepper; 1 tsp Salt; 2 tbsp oil

A pan-fried loaf of seasoned pork scraps and cornmeal mush, a hearty breakfast staple across the Eastern Shore and Delmarva Peninsula.

🇺🇸United States· Maryland

Prep: 40 min
Cook: 30 min
Total: 70 min
Servings: 8
Difficulty: Medium
Calories: 260 kcal

Equipment

•Loaf pan
•Cast-iron skillet

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 18
carbs: 12
protein: 14
calories: 260

Instructions

1
Simmer the pork scraps in pork broth until fully tender, about 1.5 hours.
2
Take out the pork and save the broth. Shred or finely chop the meat.
3
Bring the saved broth back to a simmer. Slowly whisk in the cornmeal so no lumps form.
4
Cook and stir constantly until the mixture thickens into a mush, about 10 minutes.
5
Stir the shredded pork, sage, pepper, and salt into the cornmeal mush.
6
Pour the mixture into a greased loaf pan. Smooth the top evenly.
7
Refrigerate the loaf overnight until it becomes firm.
8
Slice the chilled loaf. Fry the slices in oil over medium heat until crisp and golden on both sides.
9
Serve hot with syrup or apple butter.

Chef's tips

Chill the scrapple (a seasoned pork and cornmeal loaf) overnight before slicing so it stays together. Fry slowly to build a crisp crust.

Storage

Refrigerate the uncooked loaf up to 5 days, or freeze up to 3 months.

Reheating

Not applicable for the loaf; fry slices fresh each time from the chilled loaf.

Common mistakes to avoid

•Slicing before the loaf is fully chilled, which causes it to crumble.
•Frying over heat that is too high, burning the outside before the inside heats through.