How to make it

  • Place livers in deep kettle cover with broth and boil 10 minutes.
  • Remove the liver and either run through a food processor or cut and chop into very small pieces. Return to pot.
  • Add the ground pork and beef, slowly I’m talking just a little at a time, and stir. Bring to a boil then simmer for about 20 minutes.
  • In a large bowl mix the corn meal, buckwheat flour, gelatin pkg, salt, and spices; add to meat and broth slowly, with constant stirring.
  • Heat through then quickly lower heat (this mixture scorches easily) and cook, stirring very frequently, for about 1 1/2 hour, or till mix is very thick and comes off the sides of the kettle.
  • Pour hot scrapple into greased loaf pans, (you will need four) bounce the pans a couple of times so that the Scrapple settles, and let cool. Once cooled place the Scrapple in the refrigerator overnight.
  • A loaf of home-made scrapple will keep for 10 days in the refrigerator, or it can be cut into slices and frozen. Lay a sheet of waxed paper between slices and then put in zip lock bags and into the freezer.
  • How to Cook Prepared Scrapple
  • Slice into 1/2 inch thick slices
  • Sprinkle both sides of slices with flour.
  • Pre-heat pan with butter or oil until very hot or the scrapple will fall apart in the pan.
  • Fry in a buttered or frying pan until browned on each side. (At least five minutes per side or it will fall apart.)
  • Served with eggs, or with pancakes and maple syrup, or on a sandwich
cooling in loaf pans   Close

Reviews & Comments 11

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  • 22566 6 years ago
    Hi Jack
    I made this did well grasshopper :o)
    Hope everything is wonderful in your world my friend.
    Kind Regards
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  • FavoriteFixins 7 years ago
    I developed a taste for Scrapple while living in Md. for a few yrs. Never realized I could make it at home.
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  • lbrooks26 8 years ago
    Thanks for joining my cooking buddy list.

    As for this recipe, we vacation in Grasonville, MD each year and have seen people order Scrapple for breakfast. I have not been so brave! I thought we had something similar in NJ called Corned Beef Hash. But after reading the ingredients in the real Scrapple, I can see it is nothing like it. I will however, try yours. It sounds good. Thanks, Lorraine
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    " It was excellent "
    elgourmand ate it and said...
    Well Jack, it ain't hard to make and it sure ain't Haute Cuisine or Cordon Blue but its really great tucker and in my recipe book as of now. I haven't thought about Scrapple in donkey's years. I am really lookin forward to makin some of this. Thanks a heap for the post. RJ
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  • 22566 8 years ago
    Thank-you Jack for a city version of a country staple,for out of necessity,nothing went to waste.

    City gone Country :)

    Very nice recipe!

    Kind Regards

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    " It was excellent "
    crabhappychick ate it and said...
    I never knew there was buckwheat flour in scrapple....that just makes it all the more wonderful! Oh how I remember heading for OC early in the morning and stopping along the way for scrapple! Wonderful memories via an heirloom recipe. Thanks for sharing.
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  • deadgirlsuperstar 8 years ago
    I'm going to have to try this! I am obsessed with scrapple!!! Extra crispy with syrup!! Or ketchup on toast! Yay for scrapple country! haha.
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  • toml 8 years ago
    5 forks
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    " It was excellent "
    fishtrippin ate it and said...
    My Dad's favorite and one of mine ,too! ^5 You've really made this easier!
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    " It was excellent "
    mystic_river1 ate it and said...
    I don't know why anyone has to downgrade a recipe.
    Love scrapple and appreciate you recipe.
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    " It was good "
    andiecooks ate it and said...
    yum for the chicken aspect, new ways to use a chicken liver are always welcome on my page!!!!!!
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