A Pennsylvania Treat . . . Grilled Scrapple

Dana Ramsey Recipe

By Dana Ramsey DRamsey

10 Min
10 Min
Stove Top

Growing up in Pennsylvania I became accustom to butchering,canning, preserving both meats and veggies and fruits, and scrapple was a part of our staple. It is made after butchering pigs, with cornmeal, broth and pig meat and scraps and seasoned with pepper and salt. It is then cooked down in a large kettle over a nice fire, then poured in molds until it chills and forms into a solid that is sliced and most often fried and served with eggs. I decided to take it one step further and make a grilled cheese scrapple sammie!


2 slice
pennsylvania homemade scrapple (from a butcher)
4 slice
whole wheat bread
6 slice
sharp cheddar cheese
1 medium
red bell pepper
1 medium
romaine lettuce
olive oil

Directions Step-By-Step

Slice the pepper and onion, place on a cookie sheet lined with foil, and drizzle with olive oil. Turn oven on broil and roast the peppers until they just start to char, remove from heat, set aside.
While you veggies are roasting, place 2 slices of scrapple in a fry pan, drizzled with some olive oil. Fry each side until nice and crispy. About 5 minutes on medium high heat.
After the veggies and scrapple are done. Take two slices of bread, butter one side of each slice, place 2 slices of cheese on the side that isn't buttered on each slice, next add 1 slice of scrapple to each slice, and top with the roasted veggies, lettuce and the remaining cheese. Place the remaining slices of bread, with the butter side up, and fry in a pan on medium heat until each side is golden brown. This should take another 5 minutes or so.
Note: If you can't get Pennsylvania Scrapple, ask your butcher or local grocery store if they have any scrapple. Some times it is sold in the lunchmeat aisle with the bacon.
I apologize for the poor condition of the picture but it was the best out of 20, my camera has never recovered from the chili dunking it experienced and has fits now and then. It was a very good sammie though and filling!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Bread
Regional Style: American

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Laura Shinn lashinn57
Dec 14, 2013
I'm from PA as well, we made our own scrapple. I introduced my husband to it. That was a mistake, I had to make it every week!
Jan W Neeniejan
Oct 7, 2012
hmmm, I'm in PA...lol, maybe western PA has their own style...:)
Dana Ramsey DRamsey
Oct 7, 2012
Here in PA it does have pig meat in it.
Jan W Neeniejan
Oct 6, 2012
My dad used to get souse at the local slaughterhouse, it was nothing like scrapple..we call scrapple 'mush' here...it's not a meat product, actually is just cornmeal and water & salt & pepper...mix it up and chill in loaf pan and when congealed, slice & fry...love it with maple syrup on it....
Souse is head cheese...jellied outer part and little pieces of meat throughout...wouldn't eat that but I make mush regularly! Scrapple is sold locally in stores, generally in a roll like sausage...yummy!