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!
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 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
Bread the scrapple in Wondra flour and spices
Fry in a small amount of oil and butter for 3-5 minutes per side.
Drain on paper towels
Serve hot...
If you Enjoy Scrapple, You Might Also Enjoy
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How to Cook Scrapple
Ingredients
- 4 ¼ inch-thick slabs scrapple
- 1 cup instant flour such as Wondra
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon 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.
Bob says
At what temperature do you fry the scrabble, low, medium, or high?
Sarah Blackwell says
Medium heat!
Noreen Steding says
Thank you! It was excellent!
Wendi Spraker says
So glad you enjoyed!
P C says
Good recipe, although your scrapple has much more fat content than the one I’m used to (mine is 8g/serving, yours is 13g). Grew up eating this in Philly, along with Pork Roll with eggs for breakfast.
Wendi Spraker says
That sounds great!
Darcie says
I'm telling you it WAs absolutely delicious Thank you,Thank you I told you I would try it first the way your recipe calls for and I'm telling you we wouldn't tweek a single thing...I suggest to everyone to follow this recipe to the letter and plus you can fry it to your own liking anyways my husband (who does all the cooking I'm spoiled) made it for me the other night (had breakfast for dinner) it was the bomb again thank you keeping the recipe and will use more of yours take care
Wendi Spraker says
Thank you sweet Darcie for your ongoing support! I'm glad you enjoyed the dish! I like it cooked this way too!
Valerie says
Wendy, you went around the world just to go up the street. Cooking scrapple is not that detailed!. All you need is a good cast iron pan. Scrapple is made with fat and will render when fried. You won't need flour or seasoning. Take it from a Pennsylvania native who has been eating perfectly fried scrapple all her life.
Wendi Spraker says
I'm glad you enjoy your scrapple. This is just the way I learned to make it and enjoy it this way. 🙂
Darcie says
@Valerie, it's not necessary to be rude to the owner of the website just to get your point across..hope next time you use better judgement or just plain common courteousy have a nice day in Pennsylvania!!!!
Rachel Oliver says
It won't tell me how long to cook the scrapple in the toaster oven and at what temperature my mind is blown. F****** b******* I'm pissed
Wendi Spraker says
Sorry, Rachel. I will research this and see if I can find an answer for you. It should be very similar to cooking sausage patties in the oven which you can find on the Loaves and Dishes website. This article describes a tasty way to cook scrapple that probably gives the most flavor and a crunchy exterior to the patty.
Darcie says
@Wendi Spraker, Ill try your way first Don't need to listen to ppl who don't have a website of their own or use unnecessary language and are rude Thank you for the recipe Have a great day