Pennsylvania Dutch Scrapple
A pan-fried loaf of cornmeal mush and seasoned pork scraps, crisped on the outside and soft within, a Pennsylvania Dutch breakfast staple.
- Prep
- 30 min
- Cook
- 180 min
- Total
- 210 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 260 kcal
Equipment
- •Loaf pan
- •Large stockpot
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17
- carbs
- 14
- protein
- 12
- calories
- 260
Instructions
- 1
Simmer the pork with bones in water for 2 to 3 hours until it falls apart.
- 2
Take out the pork and save the broth. Shred the meat finely, throwing away any bones and fat.
- 3
Pour 6 cups of the broth back into the pot. Bring it to a simmer.
- 4
Whisk in the cornmeal and buckwheat flour a little at a time to avoid lumps.
- 5
Cook the mush over low heat for 20 minutes, stirring often, until it is very thick.
- 6
Stir in the shredded pork, sage, pepper, and salt.
- 7
Pour the mixture into loaf pans. Refrigerate overnight until completely firm.
- 8
Slice the loaf and pan-fry the slices in oil until deeply golden and crisp on both sides.
Chef's tips
Simmer the pork slowly until very tender before shredding it. Chill the loaf completely so the slices hold together in the skillet.
Storage
Refrigerate the sliced or whole loaf for up to 5 days, or freeze slices for up to 2 months.
Reheating
Pan-fry slices from cold in a lightly oiled skillet until crisp on both sides.
Common mistakes to avoid
- •Slicing the loaf before it is fully chilled and firm
- •Not frying the slices long enough to build a crisp crust
Serving suggestions
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