Tuesday, January 3, 2006


“SCRAPPLE” is an authentic and original type of pork mush from Pennsylvania’s German settlers who were well-known for eating their pork meat with apples. These farmers brought their specialities to America, thus taking with them their culinary knowledge into a land which integrated their traditions and let them live.

This “SCRAPPLE” is my own invention, although it is based on different recipes which I came across on the net and descriptions I read in “Culinaria USA”. I have seen so many different versions of this dish that I decided to create my own by compiling what I found best in each recipe. No pork is used here, but as many “SCRAPPLES” were either made with ground beef, ground pork or sausage meat, I thought that corned beef would also do the trick very well and I was not wrong…

“CORNED BEEF SCRAPPLE” was a successful try and it was satisfying too!!!

1 Tbs olive oil
1 Medium onion, thinly chopped

1 tin (340g) Corned beef, crumbled up
340ml water
1 1/2 Tsp Dried sage
1 Tsp Dried oregano
1 Tsp Dried Thyme

1/2 Tsp Nutmeg
1 1/2 Tsp Garlic powder
1 Pinch paprika

Salt to taste
Pepper to taste
110g Cornmeal
2 Tbs Flour
Breadcrumb dressing

1. In a mortar, pound the sage, oregano, and thyme together until coarsly ground.
2. In a pan, fry the onion in the olive oil until translucid, add the garlic powder, and the spices. 3. Stir for a few seconds and then add the corned beef.
4. Salt and pepper to taste.

5. Stir-fry for a few minutes.
6. Pour the water into the beef mixture.

7. Slowly incorporate the cornmeal in batches and the flour while mixing well.
8. Continue stirring energically for about 10-15 minutes u
ntil the mixture starts to detach from the pan and form a ball.
9. Put the mixture into a greased loaf pan, flaten and shape.
10. Chill for at least 12 hours.
11. The next day, remove from the tin and cut into 1 1/2 cm slices.
12. Toss the scrapple into the breadcrumb dressind and fry in oil or butter until golden.

Instead of corned beef, you can use the ground meat of your choice (beef, pork, sausage, etc…) as long as the measures are respected.
If you wish, fresh chopped herbs can also be used.

When cutting scrapple into slices, dip the knife in water before processing.
Instead of using breadcrumb dressing, you can use flour to coat the slices.
When frying the srcapple, be careful not to burn the slices; they should be crusty and golden.

Serving suggestions:
Serve scrapple with either ketchup, maple syrup, apple sauce or butter and salt and pepper.
It is also a good breakfast meal when eaten with poached eggs and fried potatoes.

(Scrapple -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Pennsylvania Barn -Pic by Linda Richters www.trekearth.com)


  1. Oh, wow! Your own invention! Very nice, I like it!


  2. Well, I had to invent this recipe as I didn't have all the ingredients at home...

  3. You used my photograph without attribution, permission, or compensation.

  4. ALAN KOLNIK: I'm awfully sorry for that! I have taken it away...



  5. Rosa your scrapple makes me want to have a slice with a nice green salad.

  6. Thank you so much for this recipe. I grew up eating scrapple, and I can't wait to make it so I can introduce my wife to it.

  7. TOM: thanks for passing by and for the comment! I hope you enjoyed that scrapple. Hopefully it was similar to the one you had in your youth...