John’s Favorite Recipes

Dutch Scrapple
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  1. 1 1/2 cups yellow cornmeal
  2. 1 lb lean ground pork
  3. 1/2 tsp dried sage
  4. 1/2 tbsp salt
  5. 1 tbsp chopped parsley
  6. 1/2 tsp crushed red pepper
  7. black pepper to taste
  8. 1 can (10 3/4 oz.) condensed chicken broth
  9. butter for frying
  1. In small bowl blend together cornmeal and 1 cup water
  2. In large sauce pan combine pork, sage, parsley, crushed red pepper and chicken broth.
  3. Add fresh ground black pepper to taste.
  4. Gradually stir in 2 cups water, separating pork into fine pieces.
  5. Bring to a boil.
  6. Temper cornmeal mixture by mixing in some of the liquid from the meat mixture to avoid clumping.
  7. Slowly add cornmeal to boiling mixture stirring constantly.
  8. Reduce heat to simmer uncovered for 15 minutes.
  9. turn into loaf pan, cool, refrigerate covered.
  10. Slice 1/4 inch thick, fry in butter until golden on both sides.
  11. If desired, separate slices with wax paper and freeze in freezer bag.
  1. Easy version of Pennsylvania Dutch Scrapple that is 80% as good as the real thing with 20% of the work and gross out factor.
Adapted from
Adapted from
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