You’ve landed here for one of two reasons. 1) You grew up on scrapple and now live in a region that doesn’t sell it. (Like Me)
2) Scrapple is available where you live but the mystery of ingredients inspires you to make your own. Either way, you’ve come to the right place!
HOW TO: Video Below
Scrapple doesn’t have to be so mysterious. For those of you who say “yuk”…Well, YOU just don’t understand. 🙂
I made several recipes out there using breakfast sausage and they were missing that classic scrapple flavor. I gave up and marked that one down as a memory of the East coast.
One day I accidentally picked up Bratwurst instead of my usual Italian sausage. After forcing it down, I realized that brats were the secret ingredient I needed to make my own authentic tasting scrapple. No pigs feet or parts to mess with, just some bratwurst links uncased. I tried yellow cornmeal but the color was brown. The scrapple I remember was gray. This recipe requires overnight refrigeration so the corn meal can soak up and form a loaf. The mini-loaf pans make the perfect size for slicing.
Pass the ketchup pleaseeeee. I hope you enjoy my recipe for Easy Homemade Scrapple and that it takes you back home for a moment.
- 1 (19 oz.) pkg. plain bratwurst links
- 1 (16 oz.) roll Sage breakfast sausage
- 2½ cups water (more or less if needed)
- ¼ teaspoon salt
- ¼ teaspoon onion powder (feel free to add more of these spices to your taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon thyme leaf (1/8 if using ground thyme)
- optional* ground sage (1/4 tsp.)
- 1¼ cup white corn meal
- 1 teaspoon restaurant style black pepper (or coarse)
- ¼ teaspoon dried crushed red pepper
- 4 Tbs. UNSALTED butter, melted in microwave (needs to be real butter so that it hardens)
- optional* more sage
- Tip* If you like really hot scrapple, you can substitute the roll of Sage Sausage for Hot Breakfast sausage but make sure to add some sage to your recipe for that real scrapple taste!
- Remove bratwurst links from their casings, discard the casings and put the meat into a large saucepan/pot.
- Add roll of sausage to the pot. Begin mashing with a fork. Add the water. Continue mashing and stirring while cooking on high heat. About 10 minutes.
- Add salt and the rest of the seasonings, except the black and red pepper.
- After the sausage broth is completely cooked, remove from burner and let cool until COMPLETELY COOL. (about 30 minutes)
- Pour mixture into the blender and quick pulse several times until finely ground. If you have a small blender or food processor, you will need to grind in smaller portions. Don't overflow your blender.
- Pour back into the pot and turn to low-medium heat.
- Gradually whisk in the corn meal, whisking and stirring constantly until mixture is like thick like oatmeal. (Whisk should stand up, without falling over, when placed in the center of the mixture)
- Add the peppers.
- Whisk in the melted butter.
- Pour mixture into non-stick loaf pans, let cool and cover with plastic wrap.
- Chill overnight to set. When ready to serve, use a butter knife to loosen the edges from pans. Tap on counter upside down.
- Slice into ¼ inch slices.
- Heat a non-stick frying pan over medium heat, fry on both sides until browned.
- Makes 4 small loaves or two medium.