Slice up the whole package. Wrap each slice in wax paper sheet. (I buy the sheets by the box!)
Put wrapped sheets into a freezer bag or container. Put a frozen slice right onto pan and cook.
No more wasted scrapple that you didn't get to yet that you have to throw away!
By Peggy B from Philadelphia, PA
Editor's Note: Here is a weblink about scrapple:
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What's Scrapple?
Editor's Note: It is a pork and cornmeal mush. If you follow the weblink above, it will tell you all about scrapple.
The scrapple recipes I grew up with had oatmeal and not cornmeal. Cornmeal changes the texture and flavor of scrapple.
Here are 2 Pennsylvania Dutch recipes from
Scrapple #1
3 pounds lean pork
1 veal knuckle, split
2 medium chopped onions
2 teaspoons + 3 teaspoons salt, separated
1 1/2 teaspoons ground black pepper
1 teaspoon ground thyme
1/2 teaspoon ground sage
1 teaspoon mace
2 2/3 cups dry oatmeal
Put the pork, veal knuckle, onions and the 2 teaspoons of the salt into a large pot.
Cover with water and simmer for 2 hours or until the meat is very tender and falls apart.
Discard the veal knuckle, skim fat from the broth and strain.
Grind the meat.
Return broth to pot and add the ground pork, the remaining 3 teaspoons salt, pepper,
thyme, sage, mace, and the oatmeal.
Cook slowly for 1 hour, stirring occasionally so it doesn't stick.
To serve, slice thin and fry in a little oil or bacon drippings until a crisp brown on both
sides.
Make mashed potatoes and serve for dinner with a veggie for a change.
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Scrapple #2
1 pound chopped boneless cooked pork loin
1 cup ground oatmeal
2 minced onions
1, 14 1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/2 teaspoon sage
1 1/2 teaspoons ground black pepper
1/4 teaspoon salt
In a large saucepan combine pork, oatmeal, onions, chicken broth, thyme, sage, pepper and salt.
Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8x8x2 inch baking pan or a 9x5x3 inch loaf pan with waxed paper.
Nutritional info:
Cal - 158, Pro - 13 g, Fat 5 g, Sod - 180 mg, Chol - 29 mg
One way to cook it up:
1/2 c. flour
1/4 tsp. pepper
2 tbsp. shortening or vegetable oil, as needed
Combine flour and pepper; dust squares with flour mixture.
Heat shortening or oil in a large skillet.
Let the scrapple brown/get crispy and then flip and brown
on the other side.
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