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Scrapple

This recipe creates a distinctive scrapple, a breakfast meat, by combining ground pork sausage with sweetened condensed milk and yellow cornmeal. The mixture is cooked until thickened, then formed into a loaf and chilled until firm, ready to be sliced and pan-fried to a crispy perfection.
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Total Time 13 hours 45 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 3815.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds ground pork sausage
  • 1 14 ounce can sweetened condensed milk
  • 1 cup yellow cornmeal
  • 0.125 teaspoon coarsely ground black pepper

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot For browning sausage and cooking cornmeal mixture.
  • 1 Whisk Essential for smooth incorporation of cornmeal to prevent lumps.
  • 1 Loaf Pan (8x4 or 9x5 inch) For shaping and chilling the scrapple mixture.
  • 1 Spatula or Wooden Spoon For stirring and pressing the mixture into the pan.
  • 1 Large Skillet or Frying Pan For pan-frying the sliced scrapple until crispy.

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, cook the ground pork sausage over medium-high heat, breaking it apart with a spoon, until thoroughly browned and cooked through.
  2. Drain off any excess fat from the cooked sausage, leaving just enough to coat the bottom of the pot.
  3. Return the pot to medium heat and stir in the sweetened condensed milk, bringing the mixture to a gentle simmer.
  4. Gradually whisk in the yellow cornmeal and coarsely ground black pepper, ensuring the cornmeal is incorporated smoothly to prevent lumps.
  5. Continue to cook the mixture over medium-low heat, stirring frequently with a spatula or wooden spoon, for 15-20 minutes, or until it becomes very thick and pulls away from the sides of the pot.
  6. Lightly grease a loaf pan (8x4 or 9x5 inches). Pour the hot scrapple mixture into the prepared pan, pressing down firmly to remove any air pockets and create an even surface.
  7. Allow the scrapple to cool completely at room temperature, then cover the pan with plastic wrap.
  8. Refrigerate the scrapple for at least 6-8 hours, or preferably overnight, until it is thoroughly chilled and firm enough to slice.
  9. Once firm, invert the loaf pan onto a cutting board and carefully remove the scrapple loaf. Slice the scrapple into 1/2-inch thick pieces.
  10. In a large skillet over medium heat, add a thin layer of oil or butter. Fry the scrapple slices for 3-5 minutes per side, or until golden brown and crispy, then serve immediately.

Notes

This recipe presents a unique, sweeter take on traditional scrapple due to the sweetened condensed milk. Ensure the pork sausage is well-browned for maximum flavor depth before adding liquids. When incorporating the cornmeal, whisk continuously to prevent lumps and achieve a smooth, thick consistency; it should be firm enough to pull away from the sides of the pot. Thorough chilling (overnight is best) is crucial for the scrapple to set properly and allow for clean, even slicing. For optimal results, pan-fry the slices in a hot skillet with a thin layer of fat until deeply golden brown and crispy on both sides, creating a satisfying textural contrast.