Print Recipe


Slices of scrapple are often fried in butter and served hot, usually for breakfast or brunch. Serve ketchup, syrup or apple butter on the side.


  • 2 pounds pork shoulder
  • 1 onion, sliced
  • 1 small bay leaf
  • 1 cup white cornmeal
  • 2 teaspoons salt
  • 1/4 cup minced onion
  • 1/4 teaspoon thyme
  • 1 teaspoon ground sage
  • 1/4 teaspoon black pepper
  • Grated mace, nutmeg and liquid smoke to taste (optional)


  1. Combine pork, 4 cups water, sliced onion and bay leaf in large saucepan. Cover and simmer 1 hour.
  2. Drain pork and reserve broth. Discard bones and chop meat fine.
  3. Mix cornmeal, 1 cup water, salt and 2 cups reserved broth in saucepan.
  4. Cook, stirring until thick. Stir in meat, minced onion, thyme, sage and pepper. Cover and simmer 1 hour.
  5. Turn into 9 x 5-inch loaf pan and chill until firm.
  6. Cut into slices, dust lightly with flour. Heat a little butter in a skillet, and fry until browned on both sides.
  7. Serve at once.

Yield: 6 servings.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.