South Carolina Scrapple

South Carolina Scrapple Recipe

Scrapple is a cornmeal mush made with scraps of pork – leftover odds and ends. It is seasoned with onion, herbs and spices and shaped into loaves for slicing and frying similar to a pork sausage.

The scrapple loaf is sliced and fried for breakfast like a sausage pattie, crispy on the outside, soft on the inside. The fried slice is often served with maple syrup, ketchup, applesauce, or with eggs for breakfast.

South Carolina Scrapple Recipe

3 lbs bony pieces of pork
Water
2 cups corn meal
Salt and pepper
Juice of 1 onion
butter, optional

1. Select 3 pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone.
2. Remove the meat from bones. Bring the remaining broth to a boil, adding water if needed to make 2 cups.
3. Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
4. Chop the meat and put it in the pot. Season with salt, pepper and the juice of an onion.
5. Cook for 2 minutes, stirring constantly.
6. Pour the hot scrapple into a dampened oblong pan or loaf pan. Cool until cold and firm.
7. Slice and brown in a hot skillet. If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.