Amish Recipes


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.

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Yield: 6 servings


  • 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.

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