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
YA’LL BE SWEET AND HELP ME OUT, OK?
Leave me a 5 STAR 🌟🌟🌟🌟🌟 Comment below. If you made this recipe, I would love for you to share it with me on social media or just email me at wendi(at sign)loavesanddishes.net. Reader comments are the best. I answer right back!
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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.
Ellen says
Will pray for you and your neighbors - love your blog! Certainly not opposed to hearing about your houseplants in addition to all your wonderful recipes and cooking tips. I'm old but still need all the help I can get! I've never even heard of Scrapple!
Wendi Spraker says
Hi Ellen, Thanks so much for leaving me a note! Scrapple is actually pretty good and with prices the way they are, probably a good value too!
Richard says
Thank you for the recipe. Have you see my father anywhere?
Wendi Spraker says
lol. I don't think so? But who knows?
Rich says
Mom’s been cooking scrapple for years but your recipe I think adds one piece it’s been missing and that’s to Cody and wonder if Flower. Lately the scrapple has been sticking to the pan falling apart when she cooks it so I’m going to try your little secret next time we cook it thank you.
Wendi Spraker says
Hi Rich, I certainly hope this helps!
Tony says
@Rich, I have been cooking scrapple for 60 years . Forget the flour little oil place in pan not to hot let cook for maybe 5-6 minutes and when it gets crispy It will automatically release. And with a flip of the wrist it will turn over . No spatula need. Tony
Rich says
MMS be
Liza says
Looks so yummy! Thank you for adding the Bible verse!
Wendi Spraker says
Glad you loved it! Thanks for coming back and leaving a comment!
Bryan says
SUPER Yummy!!!!! Always wondered how to get scrapple crispy on on the outside. Great recipe.
Wendi Spraker says
Hi Bryan! Thanks for visiting and for leaving a comment, I appreciate it! I'm so glad that you enjoyed the recipe!
tom blair says
thank you.
Wendi Spraker says
Hi Tom, you are welcome!
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
Richard Schafer says
Here's how I cook perfect "no flip" (always the trickiest part) Scrapple:
Preheat oven to BROIL.
Cut loaf into 1/2" slices and arrange in iron skillet.
Broil for 15 minutes.
DONE!
(Try it... Feedback welcome>)
Wendi Spraker says
Thanks for your input Richard! I'm glad you enjoy it!
Collin Jurkovich II says
Awesome procedure. Easy and straight forward. My Dad brought a package up from S.C. Haven't had it in years but glad he brought some South to this mouth in Michigan...I miss S.C. but am needed here, for now.
Love the Word, wherever I find it, thank you.
Wendi Spraker says
Hi Collin! Thanks for coming back to leave me a comment. 🙂 . I'm glad that your southern heart is enjoying some scrapple. 🙂
Carnell says
I recently was visiting my sister in PA Dutch country…went to an Amish food market…saw scrapple …to my delight ( I live in MI where I have not seen scrapple). I bought the turkey and pork versions. I tried to cook slices, but they stuck to the pan. The online receipt was on target to get me on the right track: Yummy. Thanks.
Wendi Spraker says
Fantastic!
HELENE ANN BROCIOUS says
Yummy!
Diane says
Great way to cook perfect scrapple!
Wendi Spraker says
Thanks Diane! I'm so glad you came and left a comment!
Candace says
What shopping markets does one find scrapple?
Wendi Spraker says
Hi Candace! I don’t know where you live but I’m in NC and I bought mine at Food Lion right beside the sausage.
Moxie says
You make it look pretty easy and tasty! I'll give it a try!