Total Time:
11 hr
30 min
8 hr
2 hr 30 min

30 servings

  • 1 whole pork butt, cut into 6 to 8 pieces
  • 4 whole hocks, fresh
  • 1 whole onion, peeled and halved
  • 3 stalks celery, roughly chopped
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 3 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon chopped fresh sage
  • 3 cups white cornmeal
  • 3 cups yellow cornmeal
  • Clarified butter, for pan-frying
  • Applesauce or maple syrup, for serving
Watch how to make this recipe.
  • To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.

  • Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.

  • Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.

  • Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne and sage. Bring to a simmer over low heat.

  • Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes.. Add a little stock or water, if needed, to ensure a smooth texture.

  • Pour into 3 loaf pans and refrigerate until solid, preferably overnight.

  • Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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3.4 14
This sounds like a tasty recipe, but please don't call it or mistake it for scrapple.  Scrapple (and livermush in the South) are made from hog's head, liver, and other offal meats, as a means to extend and use the whole animal.  Also, scrapple is not "coarsely chopped," it's puréed very finely, and bound together with cornmeal and flour, like a paté or a tureen. item not reviewed by moderator and published
It doesn't look like scrapple but it tastes pretty good. It doesn't hold it's shape either when trying to fry it. So it looks like hell. This recipe said to coarsely chop the meat, for my preference the meat should be completely minced so you can't identify bits of pork. And it made way more then 3 loaf pans! We are going to be having this for weeks, if not months! item not reviewed by moderator and published
This recipe needs to be more exact to the amount of meat not just the cut of meat. Pig size Very a lot. I tried this recipe this weekend, the flavor was ok but with no flour it falls apart when trying to fry. It also don't have the flavor I know as scrapple living in pa all my life and being raised on it. I may try again but with modifications. item not reviewed by moderator and published
This is not scrapple. I grew up in PA and this is far from traditional scrapple. item not reviewed by moderator and published
It would be so good If you add pictures to these recipes, just so we know if its matches up. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It took too long and came out not very good for me. I prefer the traditional scrapple. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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