Archive recipe

Scrapple

Name: Scrapple
Yield: 8 servings
Ingredients: 2 lb pork; 2 cups cornmeal; 6 cups beef stock; 1 tsp sage; 1 tsp black pepper; 1 tsp salt

Pork scraps and cornmeal cooked into a loaf, sliced and fried for breakfast.

Scrapple was a Pennsylvania German way to use every part of the pig, boiled with cornmeal into a firm loaf and fried in slices. It became a Philadelphia breakfast tradition.

The dish

2 of 6 items checked

Scrapple

cooking.nytimes.com

Serves 8 · 2 of 6 items checked · 3 aisles

Meat & Poultry

2 lbpork

Pantry / Durable

2 cupscornmealChecked by You
6 cupsbeef stock

Spices & Seasoning

1 tspsage
1 tspblack pepperChecked by You
1 tspsalt

Cooking Instructions

Simmer the pork with the sage and pepper in the stock until it falls apart.
Remove the meat, chop it fine, and return it to the pot.
Rain in the cornmeal, stirring constantly, and cook until very thick.
Pour the mixture into a loaf pan and chill until firm.
Cut into slices and fry in a little fat until crisp on both sides.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

A dinner during the Convention · Philadelphia, Pennsylvania

The framer's working dinner · Philadelphia, Pennsylvania