Best 5 College Scrapple Recipes

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College scrapple is a dish that is made from pork scraps, cornmeal, and spices. It is a popular dish in the United States, and is often served for breakfast or dinner. The dish is typically made by boiling the pork scraps until they are tender, then grinding them up and mixing them with the cornmeal and spices. The mixture is then formed into a loaf and fried until it is golden brown. College scrapple can be served with a variety of sides, such as eggs, potatoes, or gravy.

This article provides two recipes for college scrapple. The first recipe is a traditional scrapple recipe, made with pork scraps, cornmeal, and spices. The second recipe is a vegetarian scrapple recipe, made with tofu, cornmeal, and spices. Both recipes are easy to follow and make a delicious and hearty meal.

Let's cook with our recipes!

PENNSYLVANIA DUTCH SCRAPPLE



Pennsylvania Dutch Scrapple image

While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.

Provided by morgainegeiser

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 lbs bulk pork sausage
4 cups water
1 teaspoon salt
1/2 teaspoon sage
1 cup cornmeal
1 cup cold water

Steps:

  • Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
  • Reduce heat, cook for 20 minutes.
  • Then drain meat, reserving 3 cups stock.
  • Add salt and sage to stock, bring to boiling.
  • Combine cornmeal and 1 cup of cold water.
  • Gradually add stock, stirring constantly.
  • Cover and cook over low heat for 10 minutes. Stir occasionally.
  • Then add sausage, stir it all together and pour into loaf pan.
  • Refrigerate overnight.
  • Next morning slice and fry until set.
  • NOTE: Cooking time does not inclue refregerating over night.

Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1

REAL SCRAPPLE



Real Scrapple image

here is why you don't see any real scrapple recipes on Zaar. This is not "the" Scrapple recipe. This is A scrapple recipe. Each family developed its own. When I was a kid, every family had its own. It is becoming a lost art. They can tell you Grandma made scrapple but not what her recipe was.

Provided by drhousespcatcher

Categories     Breakfast

Time 30m

Yield 8 pans

Number Of Ingredients 12

4 lbs ground meat, See NOTE
water
cornmeal
buckwheat flour, see recipe
3 ounces salt
1/4 ounce black pepper
1/4 ounce sweetened marjoram
1/4 ounce nutmeg
1/4 ounce thyme or 1/4 ounce sage
2 1/2 ounces onions
1 pinch mace (optional)
1 pinch red pepper (optional)

Steps:

  • NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
  • Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
  • Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
  • Prior to finishing boiling, add seasoning.
  • A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
  • After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
  • Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
  • number of pans is a guess.
  • Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.

EASY SCRAPPLE



Easy Scrapple image

Make and share this Easy Scrapple recipe from Food.com.

Provided by Kit Redmond

Categories     Breakfast

Time 25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 5

1 lb sausage
2 cups water
1 tablespoon red pepper flakes
1 teaspoon rubbed sage
1 cup cornmeal

Steps:

  • Pour 2 cups of water in a sauce pan and bring to a boil.
  • Cut sausage into pieces and add to boiling water mixing throughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
  • Add cornmeal and mix throughly and pour into loaf pan.
  • Refrigerate until completely cooled.
  • Slice and fry in frying pan with cooking spray.

Nutrition Facts : Calories 159.5, Fat 11.3, SaturatedFat 3.8, Cholesterol 21.9, Sodium 349.5, Carbohydrate 9, Fiber 0.9, Sugar 0.1, Protein 5.4

COLLEGE SCRAPPLE



College Scrapple image

I like this recipe because my family always enjoyed this growing up. It is very easy and inexpensive.

Provided by Krystal Shankle

Categories     Meat

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb ground beef or 1 lb ground turkey
1 cup egg noodles or 1 cup rice
1 can corn
1 can cream of mushroom soup
1 pinch salt
1/4 teaspoon pepper

Steps:

  • Brown hamburger in skillet on medium heat.
  • While browning meat, boil noodles.
  • When done drain corn, and mix all ingredients together.
  • Serve with garlic bread.
  • This is quick and easy, and fits your college budget.
  • Enjoy!

SCRAPPLE



Scrapple image

Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork. But ours, first published in December 1953 and later in the Food News Department's booklet "Encore for the Roast," was devised as a way to use up leftover pork loin. You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork. You'll need a food processor and a double boiler for this recipe. The latter will save you 45 minutes active stirring time.

Provided by Sara Bonisteel

Categories     breakfast, brunch, project, sausages, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups ham broth or other meat stock (see recipe)
1 1/2 teaspoons salt
3/4 cup cornmeal, more for frying
1 pound ground pork (80/20, or 80 percent lean)
1 tablespoon grated onion
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh sage, finely chopped
Bacon fat, for greasing and frying

Steps:

  • Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt to a boil in the top of a double boiler over direct heat. Once boiling, sprinkle cornmeal into liquid, stirring constantly till mixture is smooth and starts to boil. Meanwhile, bring water to a boil in the bottom of the double boiler. Place the pot with hot cornmeal on top of the bottom of the double boiler, cover and cook for 45 minutes.
  • While the cornmeal mixture cooks, heat large nonstick skillet. Brown ground pork until cooked thoroughly. Remove from heat and let cool. Do not drain. Once the pork has reached room temperature, grind meat to a paste in a food processor.
  • Place puréed meat in a bowl and add grated onion, 1 teaspoon of salt, the pepper and the sage, and mix well. Add hot cornmeal mixture and combine thoroughly so no lumps remain.
  • Rinse 9-by-5-inch loaf pan in cold water and grease with bacon fat. Pack meat mixture in loaf pan and cover skin of meat with plastic wrap, pressing it against the surface. Meat mixture will be warm to touch. Let meat loaf come to room temperature, and then place in the refrigerator to chill overnight.
  • Remove plastic wrap and unmold scrapple onto a cutting board. Cut into 1/2-inch slices. Dust lightly with cornmeal and fry on both sides in a small amount of bacon fat.

Tips:

  • Use a variety of meats. Scrapple is traditionally made with pork, but you can also use beef, lamb, or veal. Using a combination of meats will give your scrapple a more complex flavor.
  • Grind the meat coarsely. This will help to keep the scrapple from becoming too mushy.
  • Season the meat well. Scrapple should be well-seasoned with salt, pepper, and other spices. You can also add herbs, such as sage, thyme, or rosemary.
  • Cook the meat until it is browned. This will help to develop the flavor of the scrapple.
  • Add the cornmeal and water. Stir until the mixture is well combined.
  • Pour the mixture into a loaf pan. Bake the scrapple in a preheated oven until it is cooked through.
  • Let the scrapple cool before slicing and serving. Scrapple can be served hot or cold.

Conclusion:

Scrapple is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover meat and it is also a budget-friendly meal. Scrapple is a popular dish in the Southern United States, but it is also becoming increasingly popular in other parts of the country. If you have never tried scrapple before, I encourage you to give it a try. You may be surprised at how much you enjoy it.

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