Homemade Scrapple Recipe Using Sausage
This is a pretty easy to make recipe for scrapple, similar to Rapa or other popular brands that are available on the East Coast. Here in the midwest, it's hard to find. It's easy to make at home with some breakfast sausage, bratwurst, and white cornmeal.
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Servings: 4 small loaves
Equipment
- 1 High powered blender (at least 1500 watts)
- 3 or 4 Quart Pot
- 1 stainless metal whisk
- 4 3x5 foil loaf pans
- 1 non-stick frying pan
Ingredients
- 1 (16 oz.) roll Jimmy Dean Premium Sage Sausage
- 1 (18 oz.) pkg. Johnsonville plain Original bratwurst links
- 3 cups water
- ½ teaspoon salt
- ¼ teaspoon onion powder NOT onion salt
- ¼ teaspoon garlic powder NOT garlic salt
- ¼ teaspoon dried rubbed sage (Sage Leaf)
- ¼ teaspoon dried thyme leaf
- 1 cup Quaker White Corn Meal
- 2 Tablespoons all purpose flour
- 1 teaspoon coarse ground black pepper
- ⅛ teaspoon ground cayenne pepper OPTIONAL
1 to 2 Tbs. Vegetable or Canola Oil for frying
Instructions
- Add the breakfast sausage to a cold pot.
- Remove meat from brats and discard the casings. Add meat to the pot.
- Pour water over the meat and with a fork, begin mashing until completely mushy. No chunks.
- Turn burner on Med-high heat. Continuously whisk with the fork until meat is completely boiled and turns gray. (About 10 minutes)
- Remove pot from heat onto a cold burner. Stir in the salt, onion powder, garlic powder, sage, and thyme. Let mixture cool. Takes about 45 minutes.
- Scoop half of the boiled meat mixture into the blender and pulse multiple times. The texture should be almost smooth. If you don't pulverize long enough, your scrapple will be grainy. (See Video for proper texture result) Pour first batch into a bowl. Set aside.
- Pour remainder of boiled meat mixture into the blender or food processor and pulse again to same consistency. Pour both batches back into the pot.
- Sprinkle corn meal over the mixture. Sprinkle the flour on top of the cornmeal. Whisk well and let sit for another 30 minutes.
- Turn pot on Medium heat and begin continuously whisking. After about 15 minutes, the mixture should become very thick. It should be so thick that when you move the whisk across the bottom, the mixture does not flood back. That is how you know it is thick and ready to pour. Thick like cold porridge.
- Remove from heat. Whisk in the pepper.
- Place loaf pans on a flat baking sheet. Carefully pour equal amounts into the pans.
- Cover with plastic wrap and refrigerate over night. Must chill for at least 12 hours.
- Slice into desired thickness (no more than ½ inch) and pan fry in a non-stick pan on Medium heat in 2 Tbs. oil on each side until browned.
Video
Notes
- Do not drain any fat from this recipe. It's Scrapple.
- If you are unable to find Sage Breakfast Sausage, use Jimmy Dean Original and add additional sage.