Philadelphia Scrapple – a delicious recipe with ground pork, yellow cornmeal, basil, sage, salt, garlic powder. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
2
Strain all the water out real well and set pork aside.
3
Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
4
Return meat to the cornmeal mixture and mix thoroughly.
5
Continue to stir over medium heat for additional 30 minutes.
6
Add all of the seasonings and again mix thoroughly.
7
Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
8
To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
9
You may or may not wish to serve with ketchup on top of the individual slices.
10
Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.
702
kcal
Calories
49
g
Fat
23
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 lbs ground pork (finely ground), 2 cups yellow cornmeal, 1/8 teaspoon basil, 2 teaspoons sage, and more.
Yes, Philadelphia Scrapple falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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