Scrapple
This recipe offers a unique, sweet interpretation of classic scrapple, combining ground pork sausage with sweetened condensed milk and cornmeal. The mixture is cooked, formed into a loaf, chilled until firm, and then sliced and pan-fried to a crispy perfection, creating a distinctive breakfast or brunch item.
Equipment
- 1 Large Pot or Dutch Oven For browning sausage and cooking the cornmeal mixture.
- 1 Whisk Essential for gradually incorporating cornmeal and preventing lumps.
- 1 Loaf Pan For shaping and chilling the scrapple mixture (approx. 9x5 inches).
- 1 Skillet or Frying Pan For pan-frying the sliced scrapple until crispy.
- 1 Spatula or wooden spoon For stirring and flipping during cooking.
Ingredients
Main
- 1.5 pounds ground pork sausage
- 1 14 ounce can sweetened condensed milk
- 1 cup yellow cornmeal
- 0.125 teaspoon coarsely ground black pepper
Instructions
- In a large pot or Dutch oven, cook the ground pork sausage over medium-high heat, breaking it apart with a spoon, until fully browned. Drain off any excess fat.
- Add approximately 4-5 cups of water or unsalted broth to the pot with the cooked sausage, along with the sweetened condensed milk and coarsely ground black pepper. Bring the mixture to a gentle simmer.
- Gradually whisk in the yellow cornmeal, pouring it in a slow, steady stream while continuously stirring to prevent lumps from forming.
- Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 20-30 minutes, or until it becomes very thick and pulls away from the sides of the pot.
- Lightly grease a standard loaf pan (approximately 9x5 inches). Pour the hot scrapple mixture into the prepared pan and smooth the top with a spatula.
- Cover the loaf pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the scrapple is completely firm and chilled through.
- Once firm, carefully invert the loaf pan to remove the scrapple onto a cutting board. Slice the scrapple into 1/2-inch thick pieces.
- Heat a large skillet or frying pan over medium-high heat with a tablespoon or two of oil or rendered fat. Place the scrapple slices in the hot pan, ensuring not to overcrowd.
- Fry the scrapple slices for 4-6 minutes per side, or until they are deeply golden brown and crispy.
- Serve the crispy scrapple hot, perhaps with a side of maple syrup for an even sweeter experience, or a fried egg for a savory balance.
Notes
This recipe presents a highly unconventional, sweet take on traditional savory scrapple due to the use of sweetened condensed milk. To balance the sweetness, consider adding a pinch of cayenne pepper or a dash of hot sauce to the mixture, or serve it alongside savory components like fried eggs or a sharp cheddar sauce. Crucially, the recipe implicitly requires a significant amount of water or broth (approximately 4-5 cups) to properly cook the cornmeal into a firm, sliceable loaf; without it, the mixture will not set correctly. Ensure the scrapple is thoroughly chilled for several hours, ideally overnight, before slicing to achieve clean, firm pieces for frying. Fry in a hot pan with a good amount of fat until deeply golden and crispy on both sides.