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What's the best recipe for fixing Scrapple?

I recently bought some in the market to try for the first time. I fried it up and found it to be bland and tasteless. How should it be prepared?

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  1. I like scrapple but some have been too livery. Now I use Julia Child's recipe in "The Way to Cook". She uses corn meal, pork sausage, stock, eggs, salt, pepper, and sage. Slice, dust in cornmeal, fry in butter or bacon/sausage fat.

    1. Dust with flour, fry in butter til crispy, top with pure maple syrup. Yum!

      1. Fry in bacon fat (this is key), then serve with a good helping of salsa verde and some runny sunny side up eggs doesn't hurt either.

        Ketchup works as well if you don't have salsa laying around.

        1. I recommend throwing it in the trash! That stuff is nasty.

          2 Replies
          1. re: momskitchen

            Maybe because we didn't fix it right. The suggestions of using maple syrup, eggs, salsa and frying in bacon fat sound great and I will be trying them.

            1. re: momskitchen

              Scrapple is just an honest food; not like a hot dog that uses same ingredients and processes them with artificial colors, flavors, and shapes them into smooth little pipes.

            2. Sound like some low quality scrapple, Armor perhaps?.
              Good scrapple has a strong rich pork flavor with some sweet spice flavor in the back ground. I would suggest making your own or buying a better brand.
              You should only need to cut it half inch thick, pan fry it with very little fat to yield a crisp exterior and a creamy center.

              4 Replies
              1. re: chefj

                There's only one brand that I see in the market and it isn't Armour although I don't remember the name. All I remember is that it was bland. I was expecting it to be well seasoned; not tasteless.

                  1. re: mucho gordo

                    Was it Jones, by any chance? That's all we can get here in SoCal, or at least the only brand I've seen, and it's not only bland but quite fatty as well. I've experimented with mixing commercial headcheese into hot cooked mush, and the results have been promising, except for the poor seasoning of the headcheese. When it's scrapple weather again (i.e. not 100ยบ anymore!) I'll try again with a better brand of headcheese.

                  2. re: chefj

                    "a crisp exterior and a creamy center."

                    that is the ideal texture

                    in the DC area it's usually served in a sandwich with egg and cheese (and sometimes bacon!! - bring on the statins) the bread needs to be a soft toast as a hard roll would just smoosh out the contents like a pastry tube.