Philadelphia Scrapple

READY IN: 1hr 30mins
Recipe by Alan Leonetti

I was raised on this in Philadelphia and I combined several recipes in developing this ORIGINAL and AUTHENTIC RECIPE!

Top Review by dj987

My family is in the southwest so we have Habberset scrapple shipped to us. I wanted to try making this myself because it is only available for part of the year. I had a recipe but it only called for sage and pepper so I was very happy to find this recipe with all the spices. I used what I had: country style pork ribs bought on sale and pork neck bones (bought for red beans and rice which I never made). My other recipe called for chicken livers so I did buy that. I didn't have marjoram so I skipped it. I didn't have onion powder but I stuck four cloves in a whole onion and threw it in while the meat cooked along with a dried chile pod which the other recipe called for. I didn't have a meat grinder or food processor so I diced it up by hand, which was a bit tedious but I was glad I did because that made sure I didn't have any grisle or fat in the meat. I ended up with more meat than 2lbs ground so I upped the corn meal to 2 and 1/2 cups. And boy you sure do have to stir to make sure it doesn't burn. I used the glad lunchmeat containers as molds and the loaves set up beautifully. I thought the flavor was right on. My husband liked it alot, so much so that he wants to buy me a grinder. I said "not necessary, no thanks, I won't be making this often enough to warrant the purchase." It wasn't hard, just time consuming. He did ask for more pepper. When I increased the corn meal I should have increased the spices but was hesitant, being my first time trying the recipe.

Ingredients Nutrition

Directions

  1. In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender.
  2. Strain all the water out real well and set pork aside.
  3. Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps.
  4. Return meat to the cornmeal mixture and mix thoroughly.
  5. Continue to stir over medium heat for additional 30 minutes.
  6. Add all of the seasonings and again mix thoroughly.
  7. Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator.
  8. To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple.
  9. You may or may not wish to serve with ketchup on top of the individual slices.
  10. Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.

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