I will show you exactly how to make scrapple at home with no mystery ingredients. This homemade scrapple recipe with sausage uses familiar kitchen staples. This recipe has NO LIVER. I designed it to taste like the scrapple you get in the package like Rapa and others.
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This recipe was an original creation of mine (namely using brats) and was published on June 24, 2015. Several YouTubers used my recipe to create their versions. I've updated the recipe to make it easier to understand with photos and a new tutorial video with step-by-step instructions. (2/26/2024)
Scrapple is Regional
You've landed here for one of two reasons. 1) You grew up on scrapple and now live in a region that doesn't sell it. (Like Me)
OR 2) Scrapple is available where you live but the mystery of ingredients (random pig parts) inspires you to make your own. You want to know what is in it. Either way, you've come to the right place!
Scrapple Meat
I made several recipes out there using just breakfast sausage and they were missing that classic scrapple flavor. I gave up and marked that one down as a memory of life on the East Coast.
Homemade Scrapple Using Sausage and Brats
One day I accidentally picked up Bratwurst instead of my usual Italian sausage. I noticed the unique taste of brats and realized they could be the secret ingredient I needed to make my own authentic-tasting scrapple. There are no pig parts to mess with, just some bratwurst links uncased and breakfast sausage with seasonings and white corn meal.
What is Scrapple?
Scrapple is a type of breakfast meat that is popular in the Mid-Atlantic region- East Coast of the United States, particularly in Pennsylvania Dutch country.
It can be found in grocery stores and at restaurants from New Jersey down to the south. Scrapple is typically made from pork scraps, trimmings, cornmeal, and flour. The cornmeal cooks and is seasoned with spices such as sage, thyme, and black pepper. Then is molded into a pan.
No Liver Added To This Scrapple
Some Pennsylvania scrapple is heavy on the liver. That's not "Scrapple". This homemade scrapple recipe with sausage is similar to Rapa and other popular brands I had when I lived in the Carolinas and Maryland.
The pork mixture is cooked until it forms a thick, pudding-like consistency, and then it is poured into molds to set. Once set, the scrapple is sliced and fried until it develops a crispy exterior. It is often served as a side dish for breakfast, alongside eggs, toast, or pancakes. It's a perfect match for my Best Breakfast Potatoes + Video.
Scrapple has a unique and savory flavor, and its popularity is largely concentrated on the East Coast of the United States where it has become a traditional dish.
Is Scrapple and Liver Pudding the Same?
People sometimes call Scrapple "Liver Pudding." The specific ingredients and seasonings can vary slightly between recipes and regional variations. However, the steadfast rule is that Scrapple DOES NOT contain liver. Liver Pudding or Liver Mush is almost identical to scrapple and might have some liver, depending on how and where it's made.
- MUST HAVE: High Powered Juicer Blender (1500 watts or more)
- A hand whisk
- 4 (3x5) small foil loaf pans
- Plastic Wrap
Ingredients For Scrapple
- Bratwurst: Make sure they are Original or Regular, not Beer flavored.
- If you cannot find Sage Breakfast Sausage, use Regular Original Jimmy Dean and double the amount of sage in the recipe.
- Sage: Ideally, rubbed sage or sage leaf.
How To Make Scrapple
I need to tell you right up front this recipe can fail easily if you do not follow the directions exactly. Substitutions are risks you don't need to take the first time you make it. Once you get the process down, then start playing with it to your liking.
I tried yellow cornmeal but the color was brown. The scrapple I remember was gray. Use white cornmeal. This recipe requires overnight refrigeration so the corn meal can soak up and form a loaf, get solid for slicing, and then pan-fry.
I also tried pre-cooked cornmeal which is typically used for things like tamales. That did not work. It must be Quaker White Corn Meal.
Foil Pans Are Best For This Scrapple Recipe
Next, let's talk about the pans. I highly recommend that you use 3 x 5 foil pans. The recipe makes exactly 4 small loaves. You can freeze some for later. I recommend that you use the foil pans so that your scrapple has an easy release. With a little wiggle and a knife around the edge, it flips right out non-stick. Slice and Serve.
A High Powered Blender is the Key
Another important part of this recipe is the pulverization of the cooked meat. In my original recipe, I stipulated that you must have a high power blender, minimum 1500 watts. If you do not pulverize enough, the scrapple will be grainy. This step is probably the most important.
Finally, pay close attention to the last step where we are cooking the cornmeal. I explain this in detail of how you will know when it is ready to pour. If you pour too soon, your scrapple can be too thin and may fall apart to mush. It should be so thick that it grabs onto your whisk. (SEE tutorial VIDEO below)
This recipe requires OVERNIGHT refrigeration and there is no way to hurry that process along.
Use oil to fry in a non-stick pan. While a cast iron skillet seems romantic, it cooks much better in a non-stick pan.
There are two youtube videos. The original one was an overview. The newer video is down at the bottom of this post along with the recipe and it takes you to the more detailed youtube tutorial.
I want you to have success with this recipe and that is why it's important to watch the process and not make substitutions the first time you make it.
Pass the ketchup please. I hear some people put maple syrup on it? How do you like your scrapple?
How To Freeze Scrapple
- Wrap the loaf in plastic wrap.
- Wrap it in freezer paper and tape the ends.
- Place in a Zip-lock freezer bag. Keeps for up to 4 months.
I hope you enjoy my recipe for Homemade Scrapple and that it takes you back home for a moment.
Homemade Scrapple Recipe Using Sausage
This is a pretty easy to make recipe for scrapple, similar to Rapa or other popular brands that are available on the East Coast. Here in the midwest, it's hard to find. It's easy to make at home with some breakfast sausage, bratwurst, and white cornmeal.
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Prep Time: 1 day day
Cook Time: 40 minutes minutes
Servings: 4 small loaves
Author: Lanie Smith
Equipment
1 High powered blender (at least 1500 watts)
3 or 4 Quart Pot
1 stainless metal whisk
4 3x5 foil loaf pans
1 non-stick frying pan
Ingredients
- 1 (16 oz.) roll Jimmy Dean Premium Sage Sausage
- 1 (18 oz.) pkg. Johnsonville plain Original bratwurst links
- 3 cups water
- ½ teaspoon salt
- ¼ teaspoon onion powder NOT onion salt
- ¼ teaspoon garlic powder NOT garlic salt
- ¼ teaspoon dried rubbed sage (Sage Leaf)
- ¼ teaspoon dried thyme leaf
- 1 cup Quaker White Corn Meal
- 2 Tablespoons all purpose flour
- 1 teaspoon coarse ground black pepper
- ⅛ teaspoon ground cayenne pepper OPTIONAL
1 to 2 Tbs. Vegetable or Canola Oil for frying
Instructions
Add the breakfast sausage to a cold pot.
Remove meat from brats and discard the casings. Add meat to the pot.
Pour water over the meat and with a fork, begin mashing until completely mushy. No chunks.
Turn burner on Med-high heat. Continuously whisk with the fork until meat is completely boiled and turns gray. (About 10 minutes)
Remove pot from heat onto a cold burner. Stir in the salt, onion powder, garlic powder, sage, and thyme. Let mixture cool. Takes about 45 minutes.
Scoop half of the boiled meat mixture into the blender and pulse multiple times. The texture should be almost smooth. If you don't pulverize long enough, your scrapple will be grainy. (See Video for proper texture result) Pour first batch into a bowl. Set aside.
Pour remainder of boiled meat mixture into the blender or food processor and pulse again to same consistency. Pour both batches back into the pot.
Sprinkle corn meal over the mixture. Sprinkle the flour on top of the cornmeal. Whisk well and let sit for another 30 minutes.
Turn pot on Medium heat and begin continuously whisking. After about 15 minutes, the mixture should become very thick. It should be so thick that when you move the whisk across the bottom, the mixture does not flood back. That is how you know it is thick and ready to pour. Thick like cold porridge.
Remove from heat. Whisk in the pepper.
Place loaf pans on a flat baking sheet. Carefully pour equal amounts into the pans.
Cover with plastic wrap and refrigerate over night. Must chill for at least 12 hours.
Slice into desired thickness (no more than ½ inch) and pan fry in a non-stick pan on Medium heat in 2 Tbs. oil on each side until browned.
Video
Notes
- Do not drain any fat from this recipe. It's Scrapple.
- If you are unable to find Sage Breakfast Sausage, use Jimmy Dean Original and add additional sage.
*For a spicier scrapple, add a dash of red cayenne pepper or ¼ teaspoon of crushed red pepper along with the black pepper.
*Fry in a non-stick pan on medium heat for 4 minutes on each side, or until browned and crispy.
