Delicious crunchy on the outside, soft on the inside, flavorful, spiced scrapple is the best breakfast EVER! Served with eggs, waffles or pancakes makes the perfect breakfast or even breakfast for supper dish! First, though, you have to know how to cook scrapple!
Scrapple is a favorite Pennsylvania Dutch dish that has now traveled south! Scrapple is affordable and delicious and a perfect substitute for breakfast sausage!
how to cook scrapple
WHY THIS RECIPE WORKS
- It showcases the spiced pork meat with a crispy edge and soft center
- Makes use of bacon grease to add more flavor!
- Shows you how to put a crispy edge on a delicious piece of meat!
WHAT IS SCRAPPLE
According to my friend Wikipedia, Scrapple is made from pork meat that is cooked and then mixed with cornmeal and spices and formed into a loaf.
HOW DO YOU USE SCRAPPLE
Scrapple comes in a loaf or block form. Slices are cut from the block, dredged in a type of seasoned flour and then fried till crispy on the outside.
HOW TO COOK SCRAPPLE IN THE OVEN
Scrapple CAN be baked (but I recommend pan frying per the directions below). All you really need to do is slice off a ½ inch thick slice, place it on a prepared baking sheet and bake at 375 for 20 minutes on one side and another 20 on the other side.
how to cook scrapple
HOW LONG IS SCRAPPLE GOOD FOR
Once cooked, like sausage, you will want to consume your scrapple within an hour or two. Refrigerate unused scrapple and it will be good for about 5 days in the refrigerator.
Check the expiration date on the package of scrapple to understand when the package expires.
CAN I FREEZE SCRAPPLE?
Freeze scrapple once it has been cooked. Place it in a freezer safe container label it, remove as much air as possible and place in the freezer. It will be good for 3-6 months.
Freeze unused raw scrapple. Follow the same instructions as above and It will be good for 6 months to a year.
WHAT CAN I SERVE WITH MY SCRAPPLE?
Lots of great dishes work with scrapple!
Sweet potato hash brown breakfast bake!
LET’S SEE HOW THIS IS DONE (There’s a short video in the recipe card below if you want to see Wendi cook scrapple).
First, open the package and slice off the pieces that you want to cook
how to cook scrapple
Bread the scrapple in Wondra flour and spices
how to cook scrapple
Fry in a small amount of oil and butter for 3-5 minutes per side.
how to cook scrapple
Drain on paper towels
how to cook scrapple
Serve hot…
How to cook scrapple
If you Enjoy Scrapple, You Might Also Enjoy
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How to Cook Scrapple
Ingredients
- 4 1/4 inch-thick slabs scrapple
- 1 cup instant flour such as Wondra
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 Tbs bacon grease
- 2 Tbs whole butter
Instructions
- Cut 4 ¼ inch slices of the scrapple and lay on a clean paper towel (this helps remove moisture).
- In a large bowl, mix the Wondra flour, garlic powder, onion powder, cayenne, salt and pepper and mix well, set aside.
- In a 10” cast iron skillet, heat the bacon grease and butter until hot and a drop of water spatters enthusiastically.
- While the pan is heating, very carefully dredge the scrapple slices in the wondra flour. Pat the flour into the scrapple gently.
- Lay each piece of scrapple into the hot oil after it is dredged in the flour. Fry as many as 3-4 at a time.
- Cook for 3 minutes per side without disturbing during cooking, turn the pieces very gently.
- Remove to a clean paper towel to drain.
Notes
- It is ok to leave the cayenne pepper off is you do not like a little hot flavor in your food.
- Make sure to use the kosher salt and not table salt.
- If using table salt, reduce to “just a pinch” The wondra flour makes a nice crispy exterior, if you use regular flour, it is ok, the edges just might not be as crusty.
Nutrition
A VERSE TO SHARE
I’m getting ready to embark upon a few days of intense work and won’t be here at my desk much for the next few days. I love the way that Paul ends his first letter to the Corinthians…
1 Corinthians 16: 13-14
Be on your guard; stand firm in the faith; be courageous; be strong. Do everything in love.
Terri David says
We don’t use flour or anything like that. We cook it as is because we mix ours with grits and eggs.
Wendi Spraker says
You certainly don’t have to add the wondra flour, however, it does give it a lovely crunch.
FlorencePS says
Happy to say, that except for the spices other than S&P this is JUST how my Mama’s best friend Inez used to make, and she was from South Carolina, where I now live in my twilight years.
They’re both gone now, but this was such a welcome memory food for today–a crisp fall day with a tad bit of chill in the air and since I am home alone, (my NY hubby who doesn’t appreciate the good home cooking I was raised with (at least most of it) so I only partake of these things when I’m home alone.
AND because of a recent stroke I’ve lost some of my memory and need to rely on what I can find on the Internet. Your recipe was just what the doctor ordered. That and some fried tomato slices using the same cooking instructions as the scrapple so it was a tad bit crispy on the fried side but nice and sweet on the inside. So, TY, Wendi. Much obliged.
PS: Love your blog’s name, Loaves and Dishes. Reminds me of a restaurant I used to go to in Baltimore, Maryland, Loaves & Fishes. Quite a cute play on words. Back in the day, they were one of the first “Health Food” restaurants I had ever been to and just loved all of their healthy choices.
Take care and thank you! Happy Holidays! Ms. Florence
Wendi Spraker says
Ms. Florence, YOU are a dear to sit down and take time to leave a comment! Thank you so much! I’m glad you enjoyed our little visit via the website and I’m happy to have provided a few memories for you. 🙂 . Have a wonderful afternoon. I know your scrapple and tomatoes were wonderful! ~ wendi