Real Scrapple Recipe

Rediscover the lost art of homemade scrapple! This isn't just *a* scrapple recipe, it's a journey back to the kitchens of yesteryear, where every family guarded its own unique version. Each batch is a testament to generations of culinary heritage. Learn the secrets to creating authentic, flavorful scrapple, bursting with savory goodness – a taste of tradition you won't find anywhere else. Perfect for breakfast, brunch, or a hearty snack!

Prep Time 20 mins

Cook Time 30 mins

Calories 14 kcal

Protein 0g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Real Scrapple

Meat
Water
2 cups yellow cornmeal
Buckwheat Flour
2 teaspoons salt
Black Pepper
Marjoram
Nutmeg
1 tablespoon dried thyme
Onions
Mace
Red Pepper

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How to Make Real Scrapple

In a large skillet, brown the pork shoulder over medium-high heat. Remove pork and set aside.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
In a large bowl, combine the cooked pork, onion, garlic, cornmeal, flour, salt, pepper, sage, and thyme. Mix well.
Gradually whisk in the broth, ensuring no lumps form. Let the mixture sit for at least 30 minutes to allow the cornmeal to absorb the liquid.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Pour the scrapple mixture into the prepared baking dish.
Bake for 45-60 minutes, or until the scrapple is set and golden brown on top.
Let the scrapple cool completely before slicing and serving. Enjoy!
Serve with your favorite breakfast sides like fried eggs, grits, and hot sauce.