Entree: United States – Pennsylvania (Mid-Atlantic United States) – Scrapple

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 2 lb (900 g) pork scraps and skin, trimmed and coarsely chopped
- 6 cups (1.4 L) pork or strong chicken broth
- 1 medium onion, approx. 6 oz (170 g), halved
- 1 1/2 cups (240 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 1/2 tsp (9 g) fine salt
- 1 tsp (2.5 g) freshly ground black pepper
- 1 tsp (1 g) dried sage
- 1/2 tsp (0.5 g) dried thyme
- 1/4 tsp (0.5 g) ground mace or nutmeg
- 1 tbsp (15 ml) vegetable oil (for frying scrapple)
- 2 tbsp (30 g) butter (for frying scrapple)
- 6 large eggs, approx. 10.5 oz (300 g) total
- 2 tbsp (30 g) butter (for frying eggs)
- 2 medium apples (e.g., Macintosh or Jonagold), cored and sliced, about 14 oz (400 g)
- 1 small onion, thinly sliced, about 4 oz (115 g)
- 1 tbsp (15 g) packed brown sugar
- 1/2 tsp (1.5 g) ground cinnamon
- 1 tbsp (15 ml) apple cider vinegar (optional)
- 10 oz (280 g) baby spinach
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced, approx. 6 g
- Salt and pepper to taste
- Maple syrup or apple butter, for serving (optional)

Instructions

Short Description:
A Pennsylvania-style scrapple loaf made from pork trimmings and skin simmered into a rich broth, blended with cornmeal and spices, chilled into a loaf, then sliced and pan-fried until crisp. Served here as a complete breakfast entrée with fried eggs, a warm apple-onion compote, and wilted spinach.

Regional Notes:
This Mid-Atlantic / Pennsylvania scrapple uses pork scraps and skin with yellow cornmeal and wheat flour to form the classic dense loaf typical of Pennsylvania Dutch households. Unlike some regional variants that use buckwheat or more organ meat, this version emphasizes scraps and skin for a smooth, sliceable loaf and is served with fried eggs and sweet-tart apples in a traditional hearty breakfast style.

1. Place the pork scraps, halved onion, and broth in a large pot. Bring to a simmer, reduce heat to low, and cook gently until the meat and skin are very tender and the liquid is flavorful, about 1 to 1 1/4 hours.
2. Remove the solids with a slotted spoon. Strain the cooking liquid through a fine-mesh sieve or cheesecloth into a large measuring container; reserve 5 1/2 to 6 cups (1.3–1.4 L) strained broth (top off with additional broth or water if necessary).
3. Shred or finely chop the cooked pork and skin into small pieces (there should be roughly 1 1/2–1 3/4 lb / 680–800 g usable meat after trimming). Discard the onion halves or reserve a tablespoon of finely chopped cooked onion for the mix, if desired.
4. In a heavy-bottomed saucepan, bring the reserved 5 1/2–6 cups (1.3–1.4 L) broth to a rolling simmer. Whisk together the cornmeal and flour in a bowl.
5. Slowly whisk the dry mixture into the simmering broth to avoid lumps. Reduce heat to low and cook, stirring constantly, until the mixture thickens to a very thick porridge that pulls away from the sides of the pan, about 8–12 minutes.
6. Stir in the shredded pork, salt, pepper, sage, thyme, and mace (and any reserved finely chopped cooked onion). Cook, stirring, 2–3 minutes to incorporate. Taste and adjust seasoning.
7. Transfer the hot mixture to a greased 9x5-inch (or two small) loaf pan, pressing to smooth the top. Let cool to room temperature, then cover and refrigerate until fully set, at least 4 hours or preferably overnight.
8. When ready to serve, make the apple-onion compote: heat 2 tbsp (30 g) butter in a skillet over medium heat. Add the sliced onion and cook until translucent, about 4 minutes. Add the apple slices, brown sugar, and cinnamon; cook until apples are tender and beginning to caramelize, about 6–8 minutes. Stir in apple cider vinegar if using, and season with a pinch of salt and black pepper. Keep warm on very low heat.
9. Wilt the spinach: heat 1 tbsp (15 ml) olive oil in a separate skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add the baby spinach and toss until wilted, about 2–3 minutes. Season with salt and pepper; keep warm.
10. Remove the chilled scrapple loaf from the pan and slice into 1/2-inch (1.2 cm) thick slices. Heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat. Fry scrapple slices in batches until deeply browned and crisp on both sides, about 3–4 minutes per side. Drain briefly on paper towels.
11. In the same or a clean skillet, melt 2 tbsp (30 g) butter over medium heat and cook the eggs to your preference (sunny-side up, over-easy, or scrambled), seasoning with salt and pepper.
12. To serve, plate two or three slices of fried scrapple per person with a fried egg on top or alongside, a spoonful of warm apple-onion compote, and a portion of wilted spinach. Offer maple syrup or apple butter at the table if desired.