Scrapple

Recipe Overview

• Total Time: 1 hour (active cooking) + overnight resting

• Rating: 4/5 (based on 94 reviews)

• Comments: 8 comments (read here)

Traditional & Adapted Context

Most classic scrapple recipes—popular in Pennsylvania Dutch diners and Mid-Atlantic cuisine—call for offal (e.g., pork liver, heart, or tongue) as the primary protein. However, this adapted recipe, first published in December 1953 and later featured in Food News Department’s booklet “Encore for the Roast”, was specifically developed to repurpose leftover cooked pork loin, eliminating waste while retaining the dish’s signature savory profile.

Key Adaptations

• Protein Flexibility: Substitute 1½ cups puréed leftover pork loin (ideal for reducing waste) or start fresh with 1½ cups ground pork (raw or cooked).

• Binding & Texture: Traditional scrapple relies on cornmeal for structure; this version maintains that with fine-ground cornmeal, ensuring a cohesive, sliceable final product.

Essential Equipment

• Food Processor: For puréeing pork (if using raw loin) or blending mixed ingredients.

• Double Boiler: Streamlines steaming, reducing active stirring time by 45 minutes (avoids scorching and ensures even heat).

• Heatproof Mixing Bowl & Loaf Pan: For combining ingredients and shaping the final dish.

Ingredients (Serves 4–6)

• 1½ cups puréed cooked pork loin (or 1½ cups ground pork, raw)

• 1 cup fine-ground cornmeal (adjust for texture; traditional consistency is a thick batter)

• 1 tablespoon kosher salt

• 1 teaspoon freshly ground black pepper

• ½ teaspoon dried sage

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves (optional, for depth)

• 2–3 tablespoons warm water (to thin mixture if needed)

• 1 small onion, finely diced (optional, for aromatic complexity)

Step-by-Step Preparation

Step 1: Prepare the Pork Base

If using leftover pork loin, dice into ½-inch cubes and transfer to a food processor. Pulse until smooth (≈30 seconds). For raw ground pork, skip this step and proceed to mixing.

Step 2: Combine Dry & Wet Ingredients

In a heatproof mixing bowl, combine the puréed pork (or ground pork), cornmeal, salt, pepper, sage, nutmeg, cloves, and diced onion (if using). Gradually add warm water, stirring with a wooden spoon until the mixture forms a thick, cohesive batter (consistency: spoon holds its shape but flows slowly).

Step 3: Steam to Set the Mixture (Double Boiler Method)

Fill the lower pot of the double boiler with 2–3 inches of water and bring to a simmer (not boiling). Place the mixing bowl into the upper pot, ensuring it does not touch the water. Cover tightly with a lid.

Steam for 45–50 minutes, stirring only twice during cooking to prevent uneven cooking. The double boiler minimizes direct heat, saving 45 minutes of active stirring.

Step 4: Rest & Shape

Remove the bowl from heat and let the mixture cool 15 minutes. Transfer to a loaf pan, pressing down firmly to eliminate air pockets. Cover with plastic wrap and refrigerate overnight (critical for firming the texture).

Step 5: Cook Before Serving

Slice the rested scrapple into ½-inch thick portions. Heat a non-stick skillet over medium heat, adding 1 teaspoon oil or butter. Cook slices 3–4 minutes per side until golden-brown and crispy. Serve hot with maple syrup, hot sauce, or scrambled eggs.

Pro Tips

• Flavor Enhancements: For a deeper umami kick, add 1 tablespoon rendered pork fat (if available) during Step 2.

• Storage: Leftover scrapple keeps for 3–4 days in the fridge; reheat in a 350°F oven for 10 minutes for optimal crispness.

This recipe balances tradition with practicality, transforming leftovers into a comforting, diner-style staple.