• 1 lb. cooked boneless pork, chopped
  • 1 (14 1/2 oz.) can chicken broth
  • 1 cup yellow cornmeal
  • 1/4 tsp. dried thyme, crumbled
  • 1/4 tsp. salt
  • 1/2 cup all-purpose flour
  • 1/4 tsp. pepper
  • 3 to 6 Tbsp. vegetable oil
  • hot cooked breakfast sausage patties
  • fresh herbs for garnish


Combine pork, broth, cornmeal, thyme and salt in large
saucepan. Heat and stir to boiling. Reduce heat, simmer
stirring constantly until mixture is very thick. Remove from
heat. Line 8 x 8 x 2-inch baking pan with waxed paper allowing
3 to 4 inch overhang. Spoon pork mixture into pan, press
firmly and refrigerate, covered 4 hours. Using waxed paper
overhang, lift scrapple from pan, cut into 1/2-inch thick
squares. Mix flour and pepper in bowl; dip scrapple in flour
mixture to coat lightly. Fry scrapple in oil in large pan,
turning once until light brown. Serve with sausage. Garnish
with herbs.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Old Fashioned Scrapple