By Linda Kauppinen cyrene
This is an old world recipe and it came with settlers from the lower Rhine area of Germany. It's primarily corn-flavored with undertones of spicy sausage and smoky bacon.
You Know It's Cooked Improperly When: If your scrapple turns into a gray pile of mush, you done messed up. Start with a hot and greasy pan, dredge your scrapple in flour to create a crispy outer crunch, and just leave that block o' weird alone for several minutes before you even think of flipping it. If you don't, you'll be left with nothing but crumbly scrap.
Stir constantly until thickened.
Pour into two 1 pound loaf pans.
Cool thoroughly then refrigerate.
fry in a hot greased skillet.
When slices are browned and crusty, turn and brown on the other side.
Serve hot with ketchup, syrup or apple butter.
About this Recipe
carlita epperson ittldo - Jun 12, 2013
Linda, this is another food my kids were raised on & they all love it. My oldest daughter makes it often & likes to take it to her neighbors who have turned up their noses at the mention of the name "scrapple" They have to agree that it is delicious. We don't use the flour in it & use finely chopped pork, I'm sure either way is great.
Linda Kauppinen cyrene - Jun 12, 2013
Usually you say Scrapple and people say WHAT is that??? LMAO! So glad to find others who are familiar with it! :)