Food Network
Home> Recipes> Comfort food>
Scrapple Recipe

Scrapple

Recipe courtesy Bette Kroening, owner of Bette's Oceanview Diner, Berkeley, CA.

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 9

Showing 1-9 of 9

Sort by:

Newest

  • on February 18, 2013

    Flag

    I made this recipe and was afraid of to much pepper,so i used half of the pepercorns and half of the pepper.Did somethings wrong,like added the pepper,cayenne from the begining but, by the time my pork butt was totally cooked i ended up adding the rest of the cayenne and pepper back to the recipe after i added the corn meal and cooked it for the last 15 minutes. I also stopped to smell the roses along the way,meaning, it was all i could do to resist eating alot of that pork. So tender,melt in your mouth,deliscious! This recipe made me two standard and three small loaf pans.This is the best scrapple i have ever eaten. Just the right amount of spice. I added my corn meal when the stock was cooled and brought it to boil,then simmered 15 minutes,was afraid of lumps from corn meal,lol,been there done that! Still turned out great! I fried on griddle at medium in butter and had eggs with,Heavenly. Thanks so much for this recipe Bette,Also Guy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 12, 2012

    Flag

    I used some nice cheap, fatty pork sausage and chicken stock as the base with lots of sage, a bit of marjoram and garlic. Not Amish, but it came out fantastic! Fried it with butter and served with over easy eggs. No pigs eyes and snouts (who actually knows for sure but a nice wannabe breakfast delight!
    And thanks Guy for breaking down the recipe into home dimensions!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 16, 2012

    Flag

    The way it was made at home was to skin the hog head and cook it with what little scraps were left. Grew up eating this for breakfast lots after butchering time. This receipe has more seasoning than we used but it's pretty good

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2012

    Flag

    This is very tasty, buy it's not scrapple, and doesn't taste like it. If you're looking for traditional PA scrapple, this isn't it. The traditional stuff was made the way it was because that's the taste those old Deutschemen were after. It has a taste of liver, grain, and pork fat.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 29, 2011

    Flag

    My husband absolutely loves scrapple. I made this recipe a few days ago and he absolutely loves. States its the best scrapple he's ever had.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 09, 2011

    Flag

    I made this and thought it came out very good. Much better than traditional scrapple- not as gristly and much leaner. To the previous reviewer, traditional scrapple was made out of everything but the oink in the past because that was out of necessity. People didn't have money and they used every ounce of the pig that they could. Today, we can choose to use the leaner cuts of meat and most of us would because the texture is so much better. Guy has many childish aversions including eggs but this is not guys recipe and its not right to rate it a one star because you have issues with guy or the west coast.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 12, 2010

    Flag

    It took too long and came out not very good for me. I prefer the traditional scrapple.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 24, 2010

    Flag

    This is a lovely fried pork paddy recipe but is not scrapple.
    I love Guys shows but his childish aversion to real scrapple and anything
    not west coast is bothersome.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 04, 2010

    Flag

    I used a large boston butt and 4 smoked ham hocks and the amount of the different spices listed on this recipe but had to add some water so i could stir the cornmeal. It turned out VERY good and I even froze some for later. Simple to make but a little labor intensive. Don't skimp on the spices. I'll make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.