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Description
The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.
Ingredients
US|METRIC
12 SERVINGS
- 1 lb. boneless pork shoulder roast (cooked and chopped fine)
- 1 cup cornmeal
- 14.5 oz. chicken broth
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup flour
- 2 Tbsp. vegetable oil (for frying)
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Directions
- In a large saucepan combine pork, cornmeal, chicken broth, thyme, and salt. Bring to a boil, stirring often.
- Reduce heat and simmer about 2 minutes or until the mixture is very thick, stirring constantly.
- Line a loaf pan or 8x8-inch baking pan with waxed paper, letting paper extend 3-4 inches above the top of the pan.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol25mg8% |
| Sodium85mg4% |
| Potassium200mg6% |
| Protein9g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C0% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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