Midwest Scrapple

READY IN: 4hrs 30mins
Recipe by NoSpringChicken

While there are other scrapple recipes on ZAAR, this one is incredibly easy and ever so good! This would be among the all time favorites of my DH....and most men would agree with him. While it is a traditional Pennyslvania Dutch breakfast, served with softly fried eggs, applesauce and biscuits, we have been known to have it for lunch, too! This recipe comes from the Midwestern Junior League Cookbook,, published in 1976 (I love those Junior League Cookbooks.) The cooking time is for chilling.

Top Review by Patrick Jay

Super simple and very tasty! I used 1 1/2 pounds of my homemade venison and bacon sausage, it turned out great.

Ingredients Nutrition


  1. Combine all ingredients except corn meal in a saucepan.
  2. Bring to a boil; lower heat and simmer gently for 20 minutes, stirring frequently.
  3. Gradually stir in cornmeal, stirring constantly and cook until thickened.
  4. Rinse a loaf pan (5in x 9in) with cold water; pour in scrapple and chill completely.
  5. Cut into slices about 1/2 inch thick.
  6. Dust with flour and fry in oil until lightly browned.
  7. (Browning these slices until crusty around the edges takes several minutes on each side.) Serve with syrup, applesauce, or butter and salt and pepper.

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