How to Make Pennsylvania Dutch Scrapple (4 Steps)

Pennsylvania Dutch scrapple is a traditional breakfast food among German communities in rural Pennsylvania. Originally, it was a method of using "scraps" of semi-usable pig meat left over from the butchering process. Any bits of meat that were not part of a full cut were mixed with corn meal and seasoning, reduced to a sort of pudding, and cooled into loaves. The loaf could then be sliced like bread and the slices fried in butter or lard, forming a sausage-like accompaniment to eggs and other breakfast staples.

Things You'll Need

Deep skillet
2 tbsp. butter or lard
1 chopped onion
1/2 pound chopped or ground pork
1 cup corn meal

1 1/4 qts. water
1 tsp. salt
1/4 tsp. pepper
Spices (optional)
Loaf pan

Instructions

Brown the onion over medium heat in butter or lard. Add the water, ground pork, salt, and pepper. Simmer for 20 minutes.
Add the cornmeal. Stir constantly over medium heat until the mixture is smooth and thickly coats a spoon, 15 to 30 minutes.
Pour the mixture into a lightly greased loaf pan and let cool. Cover with plastic wrap and place in refrigerator until fully chilled.
Turn the loaf out onto a cutting board or serving platter when you are ready to serve. Cut into thick slices and fry in butter or lard over medium heat until golden brown. The final slice should be heated through, crispy on the outside and soft on the inside. Serve with eggs, gravy, or ketchup.

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