My easy scrapple

My easy scrapple


2 pounds of ground pork or sausage

1 pound smoked sausage

2 cups cornmeal, I used 1 ¾ cups

1 teaspoon sage

1 tablespoon coarse sea salt

1 teaspoon white pepper

1 teaspoon black pepper, I use 4 pepper blend

½ teaspoon thyme

1 bay leaf

1 round tablespoon each of dried garlic and onion flakes

If you want heat add some cayenne pepper

About 8 cups of water


Makes two loaves


Place the ground pork, smoked sausage and sage in a large pot with the water. I cut the smoked sausage into about 5 inch links and slit the one side to allow the fat to render out. Bring to a boil and the turn down to a slow boil and cook for 1 ½ hours. Stir often and break up the ground pork.


After the 1 ½ hours remove the smoked sausage and chop fine or pulse in a food processor 8 to 10 times. Add back to the pot along with the rest of the seasonings. Bring back to a slow boil and cook another ½ hour.


Stir in the cornmeal slowly and from this point you need to keep stirring. Mine was getting too dry and had to add some water and ended up cooking about 15 minutes. Pour it into loaf pans and let cool.  When cool enough cover and place in the fridge overnight.


When ready to fix, slice in ½ to ¾ inch slices and pan fry in a little oil for 3 to 4 minutes on each side. Serve with breakfast of your choice.


This is not the old fashioned scrapple that was made with pork trimmings, head and organ meat; but a version that will appeal to more people.


Note: you can use any cornmeal; I used a mix of yellow and white coarse ground.


By Smokin Don