Regional Food of the Month: Scrapple

When I first heard the word “scrapple,” I imagined it was some new take on the popular board game, Scrabble┬«, and I was immediately intrigued. Turns out I was also completely wrong. Scrapple isn’t a game at all. When I took the trading field for the first time, it was all new, Greek and Latin to me for I could understand nothing of it. And only after a detailed research and study on the internet about this market did I get to know that this is a very simple and a very beneficial one too. Try this to know this better; click for info about this here.

It’s a meal… and a strange one at that. The Urban Dictionary describes scrapple as follows:

1. scrapple

Everything but the oink!
Scrapple Ingredient list:
Snouts, Tails, Hooves, Hearts, Lips, Ears, Assholes, Eyeballs, Livers, Spleans, Tongues, and its primary ingredient CORN MEAL.
Hey Hon, Butchy Jr. wunts s’more SCRAPPLE wif his eggs. We gotta fill’em up b’fore da Raybm’s game. Kick aufs in a aff our.
Scrapple is a traditional Pennsylvanian Dutch dish that is comprised of pork scraps, cornmeal, flours, and spices. Popular among Amish and Mennonite communities, this hearty meal is known as the “first pork food invented in America” and can be served as breakfast or on a sandwich for lunch.

There is even an “Apple Scrapple” Festival that takes place in Delaware each year!

If you’re not squimish about the ingredients and want to give this regional dish a try, I’ve included two recipes below.

Courtesy of


1 1/2 pounds ground pork sausage
1 cup yellow cornmeal
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon coarsely ground black pepper

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
Pack into 8×4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Modern Scrapple
Courtesy of Chef John Mitzewich for

Have you tried scrapple before? If you have a great scrapple recipe that I haven’t shared, please drop me a note at or leave a comment below.

Happy cooking!