Scrapple
Quick answer
- Total time
- 320 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 8
About this dish
Cooked pork and cornmeal are simmered into a thick mush, chilled in a shallow tin, then sliced and browned; unlike meatloaf, which sets from raw meat and egg in the oven, scrapple holds together because cooked grain firms as it cools.
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That is why the hot mixture falls apart if sliced and fried right away, and the 4-hour chill cannot be cut short.
Ingredients
Instructions
- 1
Chop cooked pork to pieces no larger than 5 mm.
Line a 20 cm square tin with parchment. Mix cornmeal with 150 ml stock until lump-free.
- 2
Boil the remaining 350 ml stock and whisk in the cornmeal mixture.
Cook on low for 20 to 25 minutes, scraping the base, until no longer gritty and a spatula leaves a clear trail.
- 3
Stir in pork, sage, salt and pepper, cook 5 minutes more and check for 74°C.
Spread 2 to 3 cm deep in the tin.
- 4
Let steam escape for only 10 minutes, then refrigerate for at least 4 hours until cold and firm throughout.
Cover once chilled; do not set it at room temperature.
- 5
Lift out, cut into 12 pieces and dust lightly with flour.
Fry in oil in two batches over medium heat for 4 to 5 minutes per side. Lower heat and continue if the center has not reached 74°C.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Old-fashioned Scrapple
Stonewall Jackson Inn B&B via iLoveInns · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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