Pennsylvania Scrapple, also known as “Pannhaas” in Pennsylvania Dutch, is a traditional dish rooted in the resourcefulness of German settlers who arrived in the Mid-Atlantic region of the U.S. during the 17th and 18th centuries. It’s a savory loaf made from pork scraps, cornmeal, and spices, often associated with the Pennsylvania Dutch community. The mixture is cooked, set into a loaf, chilled, then sliced and pan-fried until crispy on the outside while remaining soft and creamy inside. Scrapple is a beloved breakfast staple in states like Pennsylvania, Delaware, and Maryland, typically served with maple syrup, eggs, or even a sharp relish to balance its rich, porky flavor. This dish embodies the “nose-to-tail” philosophy, utilizing leftover pork parts to create a hearty, flavorful meal that’s both sustainable and delicious.
Ingredients
- 2 lbs pork scraps (e.g., pork shoulder, hocks, neck bones, or trotters; traditionally, a pig’s head is used for collagen to help the loaf set)
- 1 lb pork liver (optional, for a more traditional flavor)
- 1 medium onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt (adjust to taste)
- 2 cups cornmeal (white or yellow, medium or fine grind)
- 1 cup buckwheat flour (optional, for a traditional Pennsylvania Dutch touch; if omitted, increase cornmeal by 1 cup)
- 4 cups reserved pork stock (from cooking the pork)
- 1 tsp ground sage
- 1 tsp ground thyme
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp cayenne pepper (optional, for a slight kick)
- 1 tsp ground black pepper
- Additional salt to taste
- Vegetable oil, butter, or bacon drippings for frying
- Flour for dredging (optional, for extra crispiness)
Equipment
- Large stock pot or Dutch oven
- Food processor or meat grinder (or a sharp knife for fine chopping)
- Fine-mesh strainer
- 9×5-inch loaf pan (or multiple smaller pans)
- Parchment paper or plastic wrap
- Large skillet for frying
Step-by-Step Instructions
- Prepare the Pork Stock
Place the pork scraps, onion, carrots, celery, bay leaves, black peppercorns, and 1 tsp salt in a large stock pot. Cover with cold water (about 8-10 cups) and bring to a boil over high heat. Skim off any foam or scum that rises to the surface. Reduce heat to a simmer, cover, and cook for 2-3 hours, or until the meat is tender and falling off the bones. If using liver, add it during the last 30 minutes of cooking to avoid overcooking. - Separate the Meat and Stock
Remove the meat and bones from the pot using a slotted spoon and set aside to cool slightly. Strain the stock through a fine-mesh strainer into a large bowl, discarding the vegetables and spices. Measure out at least 4 cups of stock for the scrapple (reserve extra stock for another use or freeze it). Let the stock cool slightly, and skim off excess fat if desired. - Process the Meat
Once the meat is cool enough to handle, separate it from the bones, skin, and any tendons or cartilage. Discard everything but the meat. If using liver, include it here. Use a food processor or meat grinder to coarsely grind the meat, or finely chop it by hand with a sharp knife. You want some texture—don’t over-process into a paste. The meat should be in small, bite-sized pieces for a rustic scrapple. - Cook the Cornmeal Mixture
In a clean pot, bring the 4 cups of reserved pork stock to a boil. Add the ground sage, thyme, allspice, nutmeg, cayenne (if using), and black pepper. If using buckwheat flour, mix it with the cornmeal. Gradually whisk the cornmeal (and buckwheat flour, if using) into the boiling stock to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15-20 minutes, or until the mixture thickens into a thick, porridge-like consistency. It should be thick enough that a spoon almost stands upright in the mixture. If it becomes too thick, add a bit more stock or water, a tablespoon at a time. - Combine Meat and Cornmeal Mixture
Stir the processed meat into the thickened cornmeal mixture. Cook on low heat for an additional 10-15 minutes, stirring occasionally, to let the flavors meld. Taste and adjust seasoning with more salt, pepper, or spices as needed—scrapple should be well-seasoned, as it can taste bland after chilling if under-seasoned. - Mold the Scrapple
Line a 9×5-inch loaf pan with parchment paper or plastic wrap, leaving overhang on the sides for easy removal. Pour the hot scrapple mixture into the pan, smoothing the top with a spatula. Press it down to remove any air pockets. Let the mixture cool to room temperature (about 1 hour), then cover tightly with plastic wrap and refrigerate overnight, or for at least 3-4 hours, until fully set. - Slice the Scrapple
Once set, remove the scrapple loaf from the pan using the parchment or plastic wrap overhang. Discard the lining and place the loaf on a cutting board. Slice the scrapple into 1/2 to 3/4-inch thick pieces. Thinner slices will yield a crispier result, while thicker slices will be softer inside. - Fry the Scrapple
Heat a few tablespoons of vegetable oil, butter, or bacon drippings in a large skillet (cast iron or non-stick works well) over medium heat. If desired, lightly dredge each slice in flour for extra crispiness. Fry the scrapple slices in batches, avoiding overcrowding, for 3-4 minutes per side, or until golden brown and crispy on the outside. Be careful not to cook over too high heat, as the outside may burn before the inside warms through. The slices should lift easily from the pan when ready to flip. - Serve
Serve the fried scrapple hot. Traditional accompaniments include maple syrup, molasses, or apple butter to add sweetness, or a sharp relish like green tomato or apple relish to cut through the richness. Scrapple pairs wonderfully with fried eggs, toast, or breakfast potatoes for a hearty meal.
Tips for Success
- Stock Quality: The flavor of your scrapple hinges on a rich, collagen-filled stock. Using bones with connective tissue (like trotters or a pig’s head) helps the loaf set naturally without needing gelatin.
- Texture: Don’t over-process the meat if you prefer a rustic texture with visible meaty bits. For a smoother scrapple, grind the meat finer.
- Seasoning: Scrapple can taste bland if under-seasoned. Taste the mixture before molding and adjust accordingly.
- Frying: A well-greased skillet and medium heat are key to achieving a crispy crust without the scrapple sticking or falling apart.
- Storage: Scrapple keeps in the refrigerator for up to 4 days. For longer storage, freeze the loaf or individual slices, wrapped in plastic wrap and foil, for up to 12 months. Fry from frozen or thawed, adjusting cooking time as needed.
Variations
- Simplified Version: If pork scraps are unavailable, use ground pork sausage (as seen in some modern recipes) and chicken stock. Cook the sausage, then proceed with the cornmeal steps.
- Grain Variations: Some regions use oats or rice instead of cornmeal. In Ohio, a similar dish called “goetta” uses oats, while the Carolinas may use rice.
- Spice Adjustments: Adjust spices to your taste—some prefer more sage, while others add coriander or cloves for a different flavor profile.
This recipe yields a traditional Pennsylvania Scrapple that’s crispy, savory, and deeply satisfying—a true testament to the ingenuity of the Pennsylvania Dutch. Enjoy this hearty dish as a way to connect with history and make the most of every ingredient!
