Scrapple Recipe

Rich with pork and cornmeal, this humble Pennsylvania-Dutch specialty is perfect with eggs.

Cornmeal and buckwheat flour hold the meat together, so it can be sliced and fried.

Once firm, scrapple is cut up and fried. It's a humble dish made with thrift in mind, just another instance of when eating low on the hog is a good thing. Think: a sort of fried polenta, were it injected with as much porky character as possible. I'm no advocate of tossing in just anything, in any amount. If you're going to use liver and/or brains, you don't want to overwhelm the sweetness of the corn and the fleshy flavor of meat with too much offal.

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