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Scrapple

This recipe outlines a simplified, sweet version of scrapple made from ground pork sausage, sweetened condensed milk, and cornmeal. The process involves cooking the ingredients into a thick mixture, shaping it in a loaf pan, chilling until firm, and then pan-frying slices for a crispy exterior.
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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 Pot or Dutch Oven For cooking the sausage and cornmeal mixture.
  • 1 Whisk Essential for incorporating cornmeal smoothly to prevent lumps.
  • 1 Loaf Pan For shaping and setting the scrapple as it chills.
  • 1 Skillet For frying the sliced scrapple until golden and crispy.
  • 1 Sharp Knife For cleanly slicing the chilled scrapple.

Method
 

  1. Brown the ground pork sausage in a large pot or Dutch oven over medium heat, breaking it apart as it cooks.
  2. Once the sausage is fully cooked, drain any excess fat from the pot.
  3. Add the sweetened condensed milk to the pot with the cooked sausage.
  4. Gradually whisk in the yellow cornmeal and coarsely ground black pepper, ensuring no lumps form.
  5. Continue to cook the mixture over medium-low heat, stirring constantly with the whisk or a sturdy spoon, until it thickens considerably and pulls away from the sides of the pot.
  6. Remove the pot from the heat and carefully transfer the thick scrapple mixture into a loaf pan, pressing it down firmly and evenly with the back of a spoon or spatula.
  7. Allow the scrapple to cool to room temperature, then cover the loaf pan and refrigerate for at least 4 hours, or preferably overnight, until completely firm.
  8. Once thoroughly chilled, unmold the scrapple onto a cutting board.
  9. Using a sharp knife, slice the firm scrapple into ½-inch thick pieces.
  10. Heat a lightly oiled skillet over medium heat and fry the sliced scrapple for 3-5 minutes per side, or until golden brown and crispy.

Notes

This recipe presents a unique, sweeter take on traditional scrapple due to the sweetened condensed milk. Ensure the cornmeal is thoroughly cooked and continually whisked to avoid a gritty texture and prevent sticking. After cooking, firmly press the mixture into the loaf pan to eliminate air pockets, which helps achieve a uniform slice. Adequate chilling time (preferably overnight) is crucial for the scrapple to set firmly enough for clean slicing. When frying, use a medium-hot skillet with a bit of oil or butter to develop a beautiful golden-brown, crispy crust without burning.