The name of this Pennsylvania Dutch dish comes from the chopped 'scraps' of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.
1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 (14.50-ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil, or as needed
- In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
- Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3 to 4-inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight.
- Unmold; cut scrapple into squares.
- Combine flour and pepper; dust squares with flour mixture.
- In large skillet brown scrapple on both sides in a small amount of hot oil.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.