Pennsylvania Scrapple Recipe

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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!


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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



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

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