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

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

For the scrapple loaf
- 1 lb (454 g) cooked pork scraps and trimmings (shoulder, neck, or similar), finely chopped
- 4 cups (960 ml) pork stock or strong chicken stock
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried rubbed sage
- 1/2 tsp (1 g) dried thyme
- 1 1/2 cups (225 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (30 g) unsalted butter

For pan-frying & serving
- 3 tbsp (45 ml) vegetable oil or neutral oil, divided
- 2 tbsp (30 g) butter, divided
- 6 large eggs, approx. 1 lb (300 g)
- 1 lb (454 g) Yukon Gold or red potatoes, scrubbed and diced into 1/2-inch (1.3 cm) pieces
- 1 tsp (2 g) smoked paprika
- 1 bunch (about 8 oz / 225 g) kale or mustard greens, tough stems removed and leaves roughly chopped
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) apple cider vinegar
- Salt and black pepper to taste
- Optional: hot sauce or maple syrup for serving

Instructions

Short Description:
A savory Pennsylvania-Dutch influenced Delaware scrapple loaf made from pork scraps and cornmeal, set, sliced and pan-fried until crisp; served here as a complete breakfast/brunch entree with skillet potatoes, sautéed greens, and fried eggs.

Regional Notes:
This Delaware version emphasizes pork scraps and yellow cornmeal and is seasoned with sage and thyme typical of Mid-Atlantic scrapple. The loaf is cooked until firm, chilled, and pan-fried to a crisp exterior—characteristic of Delaware scrapple—then paired with simple regional breakfast sides to form a full entree.

1. Make the stock base: In a large saucepan combine the pork scraps, pork stock, chopped onion, bay leaves, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a simmer over medium heat, reduce heat and simmer gently 20 minutes to meld flavors. Remove bay leaves and, if the pork pieces are large, shred or chop them finely; leave solids in the pot.
2. Thicken the mixture: In a medium bowl whisk together the cornmeal and flour. Gradually whisk the dry mixture into the simmering stock and pork solids, stirring constantly to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens to a stiff porridge that pulls away from the sides of the pot, about 10–12 minutes.
3. Season and finish the loaf: Stir in the butter, the remaining 1 tsp salt (adjust to taste), the remaining 3/4 tsp black pepper, dried sage, and dried thyme. Cook 1–2 minutes more to blend flavors.
4. Set the loaf: Transfer the hot mixture into a lightly greased 9x5-inch (23x13 cm) loaf pan, pressing to smooth the surface. Let cool to room temperature, then cover and refrigerate until firm, at least 4 hours or overnight.
5. Prepare potatoes and greens while loaf chills (or start these when loaf is chilled): Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add diced potatoes, season with 1/2 tsp salt, 1/4 tsp black pepper, and smoked paprika. Cook, stirring occasionally, until golden and tender, about 12–15 minutes. Transfer potatoes to a warm pan or plate and keep warm.
6. Sauté the greens: In the same skillet add 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add chopped kale or mustard greens, a pinch of salt and pepper, and cook until wilted and tender, about 4–6 minutes. Stir in apple cider vinegar and adjust seasoning. Keep warm.
7. Slice and pan-fry the scrapple: Remove the firm scrapple loaf from the pan and invert onto a cutting board. Slice into 1/2-inch (1.3 cm) thick slices. In a large nonstick or cast-iron skillet, heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter over medium-high heat. Fry the scrapple slices in batches, 3–4 minutes per side, until deeply browned and crisp on both sides. Keep on a warm plate in a low oven if needed while frying remaining slices.
8. Fry the eggs: In a separate small skillet, melt 1 tsp (5 g) butter and fry eggs to your liking (sunny-side up or over-easy recommended), seasoning with a little salt and pepper.
9. Assemble plates: Divide pan-fried scrapple slices among 6 plates (2–3 slices per person depending on appetite), add a portion of skillet potatoes and a serving of sautéed greens, and top each plate with a fried egg. Offer hot sauce or a drizzle of maple syrup at the table if desired.
10. Serve: Serve immediately while scrapple is crisp and eggs are hot. Leftover scrapple keeps refrigerated for 3–4 days and can be reheated in a skillet to restore crispness.