Grammie's Pork Scrapple

Submitted by Amy and Jay

"I'm not sure where this recipe came from, but my Grammie has been making it her whole life. Her mom was born and raised in Poland and Grammie makes a lot of Polish recipes, so I wonder if this came from her mom? Anyway, it is delicious. My Grammie made this for Christmas breakfast for over 30 years and passed the recipe onto me as cooking got too difficult for her. Enjoy!"

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 8 slices
• Serves: 8

ingredients

• 340.19 g pork sausage
• 59.16 ml unsalted butter
• 177.44 ml diced onion
• 354.88 ml peeled and finely chopped granny smith apples (about 2 large)
• 1.23 ml cayenne
• 946.36 ml low sodium chicken broth
• 295.73 ml farina
• 2 large eggs, lightly beaten

directions

1. In large skillet, cook sausage meat, breaking lumps, until no longer pink. Transfer to bowl and pour off fat.
2. Add butter to skillet and cook onion and apple until softened. Sprinkle with cayenne and add to meat.
3. In large, heavy saucepan bring chicken broth to a boil. Add Farina in a stream, whisking constantly. Cook, stirring about 5 minutes.
4. Remove from heat and whisk in eggs, then stir in meat/apple/onion mixture.
5. Line a 9x5 loaf pan (or two smaller ones) with buttered wax paper and pour in scrapple. Rap pan on counter to eliminate bubbles and press down with spoon. Cool and then chill in frig. overnight wrapped in plastic wrap.
6. Slice and fry in butter til slices are browned. Can serve with eggs or warm syrup or sauce.

Reviews

[emily hauer]

I have made this several times now, and I think it is wonderful. I leave out the onion because I hate onions, and instead of pouring off the grease from the sausage, I just add the apple right to the pan for the last 5 minutes or so. I use grits or farina, depending on which I have on hand, and I think it's great either way. I have, however, found that slicing it can be difficult with the chunks of sausage and apple, so today I decided to run it through the food processor before I added it to the grits. I will find out tomorrow if it's worth that extra bit of effort. Oh -- one other thing I do is to coat the slices in flour before I fry them. Thank you for sharing!