Meat

• Scrapple gets its name for the scraps originally ground and boiled to make it: head meat, lips, ears, feet and liver among other organs. Today's cooks can use inexpensive pork cuts. To make enough scrapple to fill three loaf pans requires 4 lbs. of cooked, ground pork. Grocery stores usually grind pork cuts on request or sell it already ground.

The Filling

• Cornmeal is the basic filler and binding agent in the loaf. Once cooked, the cornmeal and pork form easily into a loaf. Once chilled, the loaf can be sliced and the slices fried. Though the ingredients were cooked during scrapple's creation, scrapple is best served with a brown, crispy crust. You need 2 ½ to 3 cups of yellow cornmeal to mix with 4 pounds of ground pork. Two-thirds of a cup of white flour is also needed to help bind the cornmeal and pork.

Spices

• The spices selected for scrapple depend on personal taste and can include sage, cloves, allspice and thyme. Spices should be added to the cooking scrapple mix a little at a time until the desired taste is achieved. When using 4 lbs. of pork, 1 tbsp. each of black pepper, salt and sage and 4 tbsp. of poultry seasoning can form a starting point.

Liquids

• The only liquids required to make scrapple are pork or chicken broth and milk. The broth adds flavor and the milk helps the scrapple brown when fried. For 4 lbs. of pork, 12 cups of the broth and 1 cup of milk are needed.