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Homemade Scrapple

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Cindy Gibbs
  • Prep Time: 30 Minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: Varies
  • Category: breakfast
  • Method: cook
  • Cuisine: German


  • 1 pork shoulder, cut into 3 to 4 large pieces for cooking.
  • 1 large bag cornmeal, yellow or white, (you’ll use 3 to 4 cups, depending on the size of meat)
  • Lots of salt & pepper
  • Sage, optional (I don’t use, but many cooks do)



  1. Place the pork in a large pot.  Cover with plenty of water.  Bring to a boil over high heat.  Reduce heat to medium, cover with a lid, and allow to simmer until the meat is very tender, about 2 hours, adding water as needed.
  2. Once meat is fork tender, remove from pot and transfer to a large plate.  Using two forks, shred the pork into small pieces.
  3. Bring the broth back to a boil, adding more water if needed.   Add the shredded pork back to the broth.  Reduce heat to medium and using a wooden spoon, stir vigorously while adding cornmeal.  Keep stirring and pouring cornmeal until the mixture starts to become very thick, sort of like wall paper paste.  It’s easier to have a second person in this step.  One person stirring while the other adds the cornmeal.  Immediately remove from heat.  Add a generous amount of salt and pepper and mix throughly.  Taste the mixture and add more salt and pepper as needed to taste.  Don’t be shocked by how much salt and pepper is needed in this recipe.
  4. Transfer the scrapple to greased loaf pans  Allow mixture to set for about one hour, giving it time to set up. Once the mixture sets up, invert it onto a plate, cover and refrigerate.


  1. Slice the scrapple into 1/4 inch slices.  Add a small amount of oil to a pan over medium heat.  After oil has become hot, add slices of scrapple, making sure pieces are not touching, or they will stick together while cooking.  Brown on each side until the edges are crispy and the top is golden brown.  Do not flip the pieces over until one side is completely browned and flip only once or the scrapple will fall apart.  Add more salt and pepper if needed.
  2. Serve hot with eggs and biscuits or your favorite breakfast sides.


I used a pork shoulder, weighing 6.8 pounds for this recipe.  It really doesn’t matter what size you use, the bigger the piece of pork, the more cornmeal you’ll add.

Scrapple is great for freezing.  I wrap it in plastic wrap, then a freezer bag.  When made in loaves, one loaf will fit nicely in a gallon freezer bag.