Grits (Scrapple)

This is an interesting version of scrapple. I've heard that there is a large population of amish and dutch in Indiana, maybe that's where this recipe is from.

My family was of German origin but had possibly lived in Pennsylvania upon coming to this country in the mid 1800's. Our family called this recipe "Grits". My mother relocated to Florida from Indiana about 12 years ago and discovered this product sold frozen as Scrapple.

Our recipe is different and may be a family variation or preference. Our recipe doesn't call for cornmeal, but instead uses oats and barley. We don't make ours into a loaf as we were reading in your recipes on your website. Instead, we have it in a glob with bread and butter. The following is our version:

Boil each meat separately until done. Remove meats from liquids. Discard liver broth. Grind meats and put all in broth from shoulder and side.

Combine ground meat, broth and remaining ingredients. Cook until barley is done and mixture is heavy. Water may need to be added periodically.

This recipe is very fatty and rich. And is a greasy mess to grind the meats. So this year we used 6 lbs. of pork sirloin and had the butcher grind for us while still raw. Then cooked the ground meat and liver separately as above discarding the liver broth when done. The outcome seemed the same with less fat and less indigestion.

Here's a recipe for scrapple from "Don". He suggested that I delete the one I previously had on and put this one on (I left it at the bottom anyway). He's right, this one is better. Thanks Don!!!!

Pennsylvania Scrapple

Any number of displaced Pennsylvania people will tell you that the only thing wrong with Scrapple is that you can't buy it anywhere very far from its origin. Even in Pennsylvania where it originated and was known as "Ponhaws", it is getting scarce.

The trouble is economics. Scrapple was a way of using odd bits and pieces of meat, combined with meal and spices, and it was, thus a product of farm kitchens and small meat packers. For several years, one of the big meat packers in the Middle West sold scrapple in cans, but there's not much left of Scrapple selling today. The market is to small, and the product costs too much, for scrapple to get to much attention.

But for those of us who love it I think that there is nothing as satisfying, especially as a breakfast meat. Properly made and cooked, it has the flavor of a good pork sausage combined with the crispness of bacon.

There are a number of Scrapple recipes, however, this is an old family one that has proven itself for years. One of its strong points is that it cooks well; and perhaps even more important, it survives freezing without damage.


In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot. Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Boil at about a simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constanstanly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refigerator overnight.

Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in ziplock bags and into the freezer.

To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown. Should you decide to use "Pam" or other such modern devices, you will not only ruin the Scrapple, but my grandmother, and perhaps her grandmother who developed this receipt will descend upon you and rack vengeance beyond imagination.

Some people prefer their Scrapple with maple syrup. Personally, I like to lay a couple of slices of Scrapple along two fried eggs, put lots of butter on the Scrapple, then grab my pepper mill and make everything look like a gravel truck just past over it. And, as you eat, mix the eggs and Scrapple together and use a good "pusher" (fresh crusty bread) to get it together. Enjoy.

Old Scrapple Recipe

Several of you have e-mailed me regarding the scrapple recipe. It seems the measurement of cornmeal is omitted. As I mentioned with the old recipe, it was not mine, it was a fellow "surfer's" recipe. I have tried several times to contact that person to get the exact measurement and have been unsuccessful. Another "surfer" friend, Linda was kind enough to share this one with me. Again, I have never made it myself but it looks like everything is there for you to try it. Let me know what you think.


1 1/2 lb. Pork shoulder or butt
1/2 lb. Pork liver
1 onion, chopped
1 1/2 quarts of water
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. yellow cornmeal
1/2 c. buckwheat flour (if you don't have buckwheat flour, substitute all purpose flour)
1 1/4 c. all purpose flour
1/4 c. ground coriander

Pour boiling water over liver, let stand for 5 minutes. Rinse in cold water. Add to pork, cover with water, add onion, salt and pepper. Cook on medium heat for 2 hours or until fork tender. Remove meat from broth, set aside to cool. Measure broth and add water to make 4 1/2 cups of liquid. Place 3 cups into saucepan, reserve remaining liquid. Bring to a boil. Mix cornmeal, flour, coriander and buckwheat flour in a separate bowl. Mix together with remaining broth gradually until smooth. Stir gradually into boiling broth. Cook on low heat uncovered, for 30 minutes, stirring occasionally. Grind or chop meat in food chopper (or finely by hand). It should measure 2 or more cups. Add to the pot while cooking on low heat. Pour into casserole or loaf pans. Rinse pans first with cold water.

A reader submitted this tip for making scrapple. "I bake mine in the oven for 2-1/2 to 3 hours--it gets delicious."

Since many of you are wondering what to do with all this scrapple you're making, here's some answers! Marvymom "Elaine" has some great ideas. She is the office assistant for Habbersetts. These are the recipes we send out when someone asks. Thanks Elaine!


(6 servings)

1 1/2 lbs Scrapple 6 large green peppers

3 tbsp. chopped onion 1 c. cheese sauce

Cube and soften scrapple over low heat. Add onion. Cut thin slice from stem end of peppers. Remove seeds and plunge in boiling water 5 minutes. Drain and stuff with scrapple. Set peppers in muffin pans. Bake in moderate oven (350 deg. F.) 25 to 30 minutes. Top with cheese sauce.

Serving suggestion: Fluffy buttered rice and honeyed carrots are tood addition to the meal. Stuff peppers with cooked sausage and rice for another delicious meal.


(4 servings)

4 MacIntosh apples, cored, sliced 1/4 c. melted butter

1/2 c. bread crumbs 1 lb. scrapple sliced.

Put layer of apple slices in 6 by 10-inch shallow baking dish. Add crumbs to butter. Mix and sprinkle half over apples. Put layer of sscrapple over crumbs. Add remaining crumbs. Top with layer of scrapple and apple slices.

Bake in moderate oven (350 deg. F) 30 minutes.


(4-6 servings)

Slice scrapple and set aside to soften. Make biscuit dough. Roll out to 9-inch square on floured board. Mash scrapple and spread with chili sauce in even layer. Roll up like a jelly roll. Pinch edges to seal. Cut crosswise slices. Put cut-side up inssquare baking dish. Bake in hot oven (450 deg. F) 18 to 22 minutes until brown

Serving Suggestion: Heat tomato ro mushroom soup with milk and ladle over hot biscuits.


(4 servings)

Pan fry scrapple until crisp, as directed on package. Drop each egg into swirl of sently simmering water. Put aside with cover until set, or cook over low heat with youl exposed above water line, to keep color. Springle with chopped parsley for paprika. Salt and pepper to taste.

Serving suggestion: For heartier supper, include tiny new potatoes in cream with springling of cooked peas.


(4 servings)

Remove scrapple from the refrigerator a few minutes before using and mash with a fork or potato masher. Add chopped onion and parsley.

Divide scrapple mixture into 4 individual bakers or custard cups. Shape the scrapple so that it forms a cup. Break one egg into each cup. Bake in 350 deg F oven about 20 minutes.


(6 servings)

Cut scrapple in 1-inch sticks. Combine egg and milk. Dip sticks in egg then in crumbs to coat sides. Put in shallow pan. Bake in a hot oven (400 deg. F) 20 to 25 minutes.

Serving suggestion: Ladle applesauce over sticks or serve iin separate paper cups. Add candied yams, and French-style green beans with sliced sauteed mushrooms and bits o pimiento for color.


(4 servings)

Combine ccracker crumb, butter or margarine, half o parsley and onion. Spread crumb mixture in 9-inch pie plate. Cover with slices of scrapple, cut one- quarter inch thick and then cut again in finger like pieces. Combine soup and milk and pour over scrapple. Sprinkle cheese and remaining parsley over top.

Bake in 400 deg F oven 20 minutes or until cheese is brown and casserole is heated through.


(6 servings)

2 lbs scrapple 6 slices pineapple

Grease lightly shallow baking pan. Cut scrapple loaf in 6 two-inch pieces. Lay piece of scrapple over each slice of pineapple. Bake in 375 deg. F oven for 35 to 40 minutes or until brown. Serve hot with chili saauce or catsup.


Cut 1/2 inch cupes of scrapple. Roll each cube in 1/2 of a strip of bacon. Fasten with toothpicks. Broil until sccrip - about 6 inches away from heaat.

Serve on toast squares