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    You are in: Home / Recipes / Real Scrapple Recipe
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    Real Scrapple

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on December 17, 2011

      I love Scrapple! Bought some, loved it, tried to make a lower fat version, nice pork chops, defatted the broth, cornmeal and herbs and FAILED! Well, it isn't bad with syrup. But you need the fat, thats for sure, and this recipe sounds old school like the scrapple I had first tried. Will be trying this next! But gosh darn even pork trimmings are getting hard to find in these boring grocery stores these days

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    • on April 01, 2008

      To Philocrates. This is the best recipe I have seen for scrapple. When I was young my mother would take me to the slaughter house and buy something. We lived in Portland, Oregon and I still do. I never new what she was buying until at about 10 or so I opened the lid of a big pot on the stove and saw a hog head cooking. I never knew before that what scrapple was made of. I had always loved it and mom would slice it up from a loaf pan and fry it for breakfast. After I saw the hog head I would never eat it again. Years later I tried a recipe using a pork loin that was really bad. Mom is gone many years now and I am 63 and really miss that taste. I will try your recipe and let you know what I think. Thank you

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    • on November 25, 2006

      Thanks Phil for posting this. It was a great starting point and an inspiration for my "own" scrapple. Both my DH and I were raised on scrapple, Habersetts to be exact.We come from outside Philadelphia, now live in Missouri and there is no scrapple nor have they heard of it. When I asked for it at the food store they thought I was asking for that fruity tea drink, Snapple...lol. Well, to make a long story short we raised a pig this summer, had her butchered early this fall and last week took two days to make the scrapple. The butcher saved me scraps and the liver, sans head. Afterwards I had three stock pots going and all edible meat was ground up with my Kithchen Aid meat grinder. I tweaked the seasonings and used barley flour instead of the buckwheat flour along with the cornmeal. The end result was 10lbs of "my own recipe" for scrapple. I have enough scraps to make another batch , but will have to purchase the liver. I think that will keeps us until next fall when the summer feeder pig go to butcher. Thanks again for posting a little taste of home. Leslie

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    Nutritional Facts for Real Scrapple

    Serving Size: 1 (189 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 14.0
     
    Calories from Fat 3
    28%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 4154.0 mg
    173%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.6 g
    2%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    meat

    Detailed Nutrition Values About Nutrition Info
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