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    You are in: Home / Community Forums / Recipe Requests - General / Scrapple recipe
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    Scrapple recipe

    Wed Mar 27, 2013 4:59 pm
    Newbie "Fry Cook" Poster
    I am looking for a scrapple recipe that would be like the scapple made in Bridgeville, Del by RAPA scrapple company. The best I ever ate. It has pork and a lot of sage and black pepper but I don't know the proportions.
    Wed Mar 27, 2013 6:39 pm
    Forum Host
    catsmomma wrote:
    I am looking for a scrapple recipe that would be like the scapple made in Bridgeville, Del by RAPA scrapple company. The best I ever ate. It has pork and a lot of sage and black pepper but I don't know the proportions.
    Take a look at Original Ponhaws - Pannhas - Ponhaus - Scrapple
    and see if it won't work for you. If you give it a try, recipe reviews are very much appreciated. icon_smile.gif
    Wed Mar 27, 2013 8:25 pm Groupie
    WOW! What do you do with the eyes and brains, Molly? icon_biggrin.gif A lot of work there, but I suppose a true scrapple lover would be willing to do it.

    The RAPA scrapple website lists as the ingredients in their original flavor of scrapple the following: Pork Stock, Pork Livers, Pork Fat, Pork Snouts, Corn Meal, Pork Hearts, Wheat Flour, Salt, Spices. I think Molly's version sounds healthier. I'll have to try some scrapple, add it to my bucket list.
    PaulO in MA
    Thu Mar 28, 2013 7:32 am Groupie
    I typed up several scrapple recipes from old cookbook for someone on a cast iron cooking site. If there any way to add an attachment here?
    PaulO in MA
    Thu Mar 28, 2013 7:35 am Groupie
    The document is here under Files.!/groups/griswold/files/
    pinky kookie
    Thu Mar 28, 2013 3:29 pm Groupie

    Here is more interesting info about Scrapple:


    A plate of scrapple - Origin:
    Alternative name(s): Pon haus
    Place of origin: United States
    Type: Pudding
    Main ingredient(s): mush of pork, cornmeal, flour, buckwheat flour, spices.

    Scrapple, also known by the Pennsylvania Dutch name pon haus, is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania and Virginia). Scrapple and pon haus are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish.

    Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.
    A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available.

    Balkenbrij - Goetta - Groaty pudding - Haggis - Haslet - Livermush
    Meatloaf - Pork roll - Slatur.


    The Original flavor of RAPA Scrapple has been around since the founding of the company. This famous recipe is moderately seasoned with a natural spice blend. It is cooked in cast iron kettles for the old-fashioned flavor that made RAPA famous! Our Original Scrapple is available in a one pound package and two pound package.

    Pork Stock, Pork Livers, Pork Fat, Pork Snouts, Corn Meal, Pork Hearts, Wheat Flour, Salt, Spices.
    Place 3/8" slices in a preheated pan. Brown on medium heat (375°F) for 8-10 minutes without turning. Turn over slices and repeat browning.
    pinky kookie
    Thu Mar 28, 2013 3:51 pm Groupie

    And here is this similar recipe which fits your description of the ingredients:

    Exported from MasterCook
    4 pigs knuckles
    1 pound lean pork
    1 large onion, stuck with 3 whole cloves
    3 quart water
    1 1/2 teaspoon salt
    1 tablespoon black pepper
    2 teaspoons rubbed sage
    3 cups cormeal
    All-purpose flour, for dredging sliced scrapple
    Butter, back fat or Vegetable oil for frying.
    Place pigs knuckles in a large pot; add pork, onion with cloves, and water.
    Cook slowly, covered, for 2 1/2 hours; drain, reserve broth.
    Chill meat and remove fat; separate meat fron bones. Chop meat.
    Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper
    and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture.
    Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat; stir again after 20 minutes.
    Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight.
    Cut into slices, coat with flour and brown in butter or bacon fat.
    Serve hot with fruit for a hearty breakfast.
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