Pennsylvania Scrapple

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Peggi Anne Tebben


I helped make head cheese about 25 years ago.
I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used.
I remember we used the cornmeal & gelatin & sage. The best I've ever tasted.We also used the whole hogs head & boiled it down.

Scrapple is a very popoular sausage in the NE USA and served for breakfast like corned beef hash, bacon or sausage. A very
good scrapple is made from the by products of beef, pork or both.

Hope these recipes help you Eddie!


★★★★★ 1 vote




  • ·
    5 #. pork meat (ears, snouts, jowls, etc.)
  • ·
    5 # beef cheeks or hearts
  • ·
    6 c. stock from cooked meat
  • ·
    2 # white corn meal
  • ·
    1 t. onion chips
  • ·
    2 t salt
  • ·
    1 t. ground white pepper
  • ·
    1 tsp. ground celery seeds
  • ·
    1 t. sage
  • ·
    1 tsp. ground marjoram
  • ·
    2 tsp. instacure no. 1



  1. All meat is placed in a container with the salt and instacure No. 1.
  2. Meat is cooked slowly until tender; do not boil.
  3. Meat is removed, allowed to cool and ground through a
    3/8" grinder plate.
  4. The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
  5. After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
  6. Mix well and add meat.
  7. Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
  8. Allow to cool for 24 hours before using.

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