Tag Archives: scrapple

Slow Cooker Scrapple

Regular readers may have noticed I have a bit of an obsession with scrapple, but up till now I’ve only written about the scrapple served in restaurants. That changes today with the formalization of my method for preparing my favorite breakfast food in a Crock-Pot®.

Why use a slow cooker? For one, it is not necessary to watch the pot during the initial stock making phase. I can start the process before I go to work in the morning or before bed at night and have the stock ready when I’m prepared to proceed. The stock can also be held on the WARM tempertaure setting waiting for use. But the most important reason is the ease of cooking and cleanup after the cornmeal is added. Anyone who has ever made scrapple, polenta, mush or anything else with cornmeal knows what a pain it is to constantly stir it to avoid scorching and that even the most minor sticking is difficult to clean up. The even heat of the ceramic cooking vessel makes this concern a thing of the past.

Scrapple fanatics can skip this next paragraph, but a few words are necessary for the neophyte scrapple heads.

Scrapple in America originated with the Pennsylvania Dutch (Deutsch or German) residing in the farm country near Philadelphia. In the late fall or early winter the hogs were butchered and processed into hams, sausage and other products. Wasting nothing, the farmers took everything that was left over from the butchering (heads, feet, organs, etc.) and cooked them all together, removed the inedible parts and thickened the mixture with cormeal and flour. The mixture was then poured into molds and when cooled and set was sliced, fried and served primarily as a breakfast meat.

Scrapple making was a lot of work and my goal with this recipe was to create a process to cut down on the labor but still create an authentic product. The key to this authenticity is the quality of the stock, and  unless you have a commercial kitchen or a huge outdoor kettle that can accommodate a pig’s head, your only option is pig trotters (or feet). One possible exception are fresh hocks, but these are rarely found as they are reserved for smoking. DO NOT use smoked hocks. Recipes on the net that call for chicken stock and ground pork will NOT create a quality product. What the trotters provide is gelatin. The gelatin creates a rich stock that sets up firm when cold. This allows the use of less cornmeal and thereby a moister product with a creamy interior when cooked. In the spirit of frugality, I do not purchase meat speciffically for scrapple. My method is to buy a bone-in pork butt and break it down for another dish (today Segedínský Guláš ) and then use the scraps and bone in the stock. Any cheap cut of pork will suffice though if you choose not to buy a whole butt. When it comes to liver, the historical choice is pork, but I have made scrapple with beef, veal and even chicken in a pinch with good results. Naturally beef gives a stronger offal flavor. One final ingredient that is significant is the buckwheat flour. The brand of scrapple I grew up with was made with buckwheat so I prefer it but you could easily substitute all purpose flour. It should be noted buckwheat flour is gluten free so keep that in mind if gluten is an issue for you.




  • 2 pig trotters(feet), cleaned and split
  • 1 lb pork meat and scraps (add bones if you have them)
  • 1 lb liver , cubed
  • 1 onion, medium size cut in half
  • 2 sprigs fresh sage (substitute 1 Tbs dry if not available)
  • 4 bay leaves
  • 2 sprigs fresh thyme (or 1 Tbs whole dry)
  • 2 celery tops
  • 1 Tbs black peppercorns
  • 1 Tbs whole allspice
  • 6 whole cloves
  • 8 garlic cloves
  • 1 ½ Tbs Sea salt
  • ½ tsp cayenne pepper
  • 3 C yellow cornmeal
  • 1 C buckwheat flour



Make a bouquet garni of the sage, bay leaves, thyme, celery, allspice, peppercorns, allspice and cloves tied in cheesecloth.

Place all ingredients in a large (minimum 6 Qt. ) slow cooker and cover with water.

Cook until pigs feet or falling apart (6 to 7 hours on high or 10 to 12 hours on low)

Strain through a fine sieve.

Skim fat (reserve if desired)

Measure 3 Qt of the remaining stock (add water if necessary) and return to the slow cooker. Turn heat to high.

While the stock is coming to a boil, pick through the scraps reserving the edible portions and discarding the rest. Chop finely by hand or food processor.

Return reserved meat and liver to the slow cooker and bring to a boil.

When boiling, SLOWLY add the cornmeal and buckwheat flour stirring constantly. (You’ll note in the photo that I slipped a bit adding the cornmeal which resulted in a few yellow patches in the finished product)

Cook the mixture for at least 1 hour (after returning to a boil) stirring occasionally. The scrapple will begin to pull away from the sides of the crock when properly cooked.

At this point you may optionally add additional fat in small quantities and stirring until well dispersed. This is the old time way of using the reserved fat which I dispense with for health reasons. If you choose to add it, stop when you see fat collecting on the surface.

Taste and correct for seasoning. You may need more salt as the cornmeal absorbs a lot. I try to watch my salt intake so you may find the recipe a bit light on it. I always add some fresh ground pepper and a bit more cayenne, but season to your taste.Scrapple in freezer containers

Pour into greased molds of your choosing. Most people use loaf pans. I use pint freezer containers as they are a more convenient size for a single guy and I can pop them right into the freezer when cool.

Scrapple and eggs
Scrapple ‘n eggs

One final note on cooking scrapple. The goal is to get a crispy crust with a creamy moist interior. By far the best utensil to achieve this is a cast iron skillet. Nothing conducts as well for browning and the cooking surface is always dead flat. If you don’t have cast make sure the skillet is heavy and very flat. The preferred grease is lard or bacon fat. Butter works too but do not cook scrapple in oil. In addition, I always flour my scrapple slices to help with creating a nice crust. You’ll find may ways to serve scrapple on the net. As a kid I always ate mine with REAL local maple syrup but now prefer it with eggs. If you plan on doing something with this scrapple other than slicing it, I would add a bit more corn meal or cook it longer to tighten it up a bit.

Bedford Diner, Bedford PA

My recent PSU road trip brought me through Bedford, PA and to the Bedford Diner for breakfast. They are located on Route 222 just off of the Bedford exit of the Pennsylvania Turnpike and are easy to spot due to the huge sign out front and equally huge letters on the building itself. Bedford Diner, Bedford PAAlthough the building is not of typical diner construction, the interior layout is, having counter seats, booths and lots of stainless steel. White boards above the back counter advertise the daily specials, most of which are “all you can eat” and feature local favorites like ham pot pie. The breakfast menu is a bit larger than most as evidenced by the four varieties of pancakes served. I spotted country ham on the menu and had hope that since the menu also offered a ham steak I might have actually found a restaurant with the real thing. I ordered it along with eggs over easy, home fries, and toast ($6.95) accompanied by a side of scrapple ($1.60). Alas, the restaurant was out of country ham, so I must continue my search for the real deal. I settled for sausage, lowering the price of the meal to $4.95. While waiting for the breakfast, I scoped out the array baked goods, all of which appeared to be house baked as advertised. The pie safe didn’t contain those impossibly high meringue pies traditional in diners, but there were numerous other pies along with some huge cakes garnished with fresh fruit. My meal soon arrived and I was immediately struck by the scrapple which was a massive, thick slab that had been deep-fried. I’d heard of deep-fried scrapple before but this my first experience of eating it. I found it surprisingly good. The outside was very crisp and it was cut thick enough that the inside remained moist and creamy. The rest of the breakfast was not quite as successful. The sausage had a good flavor, but it had been cooked ahead and it had dried out from the holding. I had ordered the eggs over easy, but they arrived medium and were on their way to hard. The potatoes, although fresh, were cut so thin they fell apart into tiny pieces. Overall this was not a bad breakfast, but they clearly need more attention to detail. Cooking an egg properly is a basic skill that no diner can neglect.
Bedford Diner on Urbanspoon

Scrapple Screw Up at Zambos

My search for properly cooked scrapple recently found me in the hamlet of New Centerville at Zambo’s Country Cottage, a well maintained restaurant on New Centerville Road (RT 281) just north of town. With the exception of a pizza shop/bakery, Zambo’s is the only game in town and usually has a respectable crowd, but on this day the restaurant was empty. Zambos Country CottageThe menu confirmed that Zambo’s did indeed serve scrapple and they also offered mush, which is even rarer on menus these days. For those unfamiliar with mush, think fried polenta. Although some attempt to make a distinction, there is absolutely no practical difference between polenta and cornmeal mush. I was tempted to order both the scrapple and mush, but not being very hungry I stuck with the scrapple, two eggs (over easy), home fries and sausage. One very nice touch was the option of getting onions in the home fries, which I took. Since I was the only patron in the restaurant, the food arrived quickly. As illustrated by the photo, the scrapple was a mess. Although it was crisp (unlike The Summit Diner and Mostoller’s), the scrapple was nothing but crumbles on top of the eggs. It looked as if it had stuck to the griddle and had to be scraped off. I also wasn’t thrilled with the sausage. Two paper-thin patties were served that were clearly not hand formed. The seasoning was a bit unusual for a commercial product leading me to wonder if the restaurant had used a press to make their own patties or if perhaps they had been produced in a small, local shop. Either way, the restaurant gets a failing grade for serving a product that if not commercially produced certainly appeared to be so. And although I’m used to it, I’m always disappointed with the toast served. It would be nice once in a while to be served a freshly baked, in-house product or at least a premium commercial brand. The rest of my breakfast was acceptable with the eggs being properly cooked and the home fries nicely crisped and flavorful with the addition of the onion. The transferware plate on which the food was served lended a nice country touch to the meal, but overall it was a disappointing breakfast. I really can’t figure out why I can’t get a good order of scrapple as it is really not difficult to cook. If you’re looking for scrapple, I wouldn’t recommend Zambo’s and the rest of the breakfast I grade as simply OK. In other words, if you’re in New Centerville I wouldn’t drive 12 miles to avoid Zambo’s, but neither would I drive 12 miles to get there.
Zambo's Country Cottage on Urbanspoon

Real Rural Fare at Mostoller’s Country Corral

After my post on the Summit Diner and the scrapple they served, I was informed that another local restaurant offers country food in general and scrapple in particular. Mostoller’s Country Corral and Restaurant is located just north of Somerset on Route 281 in the village of Geiger. For you non locals, Geiger is an unincorporated bump in the road which according to the USPS is actually Friedens, although Friedens as indicated on a map is several miles north of Mostoller’s.

Mostollers Country CorralThe interior of the restaurant looks very much like a diner with the addition of numerous wagon wheels and old cooking and farming implements. In fact, the interior is reminiscent of the Summit Diner before being renovated where the original Swingle Diner western theme was replaced. I took a seat in a booth and began to read the menu which was already on the table, although I already knew what I was going to order. The waitress arrived in a timely manner and I ordered the breakfast special ($4.50) which included two eggs, sausage, home fries and toast. I also ordered a side of scrapple and tomato juice. The meal arrived in a flash and, like in many diners, the check arrived with the meal. The scrapple was served on the plate with the eggs and potatoes instead of on a separate plate, which is annoying if you like syrup on your scrapple but not on your eggs. Also, there was no sausage served. Just as I was looking at the menu and the check to determine if perhaps the scrapple was substituted for the sausage, the waitress arrived with the sausage along with an apology for forgetting it. The eggs were as I ordered them (over easy) but as at the Summit, the scrapple was cut too thin and not properly browned. The potatoes were fresh, but were overcooked and cut so thin that they fell apart into mostly small pieces. The sausage was clearly made fresh and it had a good flavor, but there was only one pattie (as opposed to 2 at the Summit) and it had been left on the griddle too long creating a hard crust on one side.

On my table was a placard advertising a buckwheat cake and puddin’ special for the coming Saturday, so two days later I found myself back at Mostoller’s. The puddin’ (or liver pudding) served at Mostoller’s is the “loose” version intended to be poured over the cakes. It is basically scrapple before the cornmeal and flour are added. The buckwheat cakes were large and nicely cooked but lacked the yeasty flavor of the traditional recipes. I couldn’t tell if they were from a mix or if they were simply a non yeast recipe. The sausage was not the hand formed pattie of my previous breakfast at Mostoller’s but rather a link of a type which I had never eaten before. This was clearly not a commercial product. The texture was quite fine and there was a note of offal in the taste. I thought it was quite good and I’ll have to do more research into just exactly how it was made.

For those of you looking for a “real” breakfast, albeit with a few flaws, Mostoller’s Country Corral and Restaurant is worth the trip. It offers authentic food at a good price, qualities which are getting harder and harder to find in this world of cookie cutter fast food restaurants. Just remember to bring cash, because no plastic is accepted.

Mostoller's Country Corral on Urbanspoon


Summit Diner-Somerset PA

Summit Diner sign-Somerset PAHaving traveled all over the country, I can tell you from experience that the best place to find examples of true regional cuisine is in local diners. My first taste of Linguiça, country ham and grits all occurred in diners. Haute cuisine palaces give lip service to regional specialties, but usually they are introduced only as one ingredient in a chef’s “creation” or to provide “inspiration” for some fancy dish. True regional cuisine is found in the humble homes and diners of middle America and not in cities and fine dining restaurants.

One such regional specialty in Pennsylvania is scrapple. Born of the frugality of the Pennsylvania Dutch, scrapple is made by cooking down all of the “scraps” of pork after butchering and adding cornmeal (and often other starches) along with seasonings. The thickened mixture is poured into loaf pans, chilled ,and then sliced and fried. It is generally served with maple syrup or as a side dish for eggs, to be mixed with the yolks.

The Summit Diner, located in Somerset, is one of the few restaurants still serving scrapple. This classic stainless steel diner has been a fixture in Somerset for over 50 years and is still THE place for breakfast and, of course, scrapple. A recent renovation has transformed the diner’s original western décor with a harder edged black and stainless steel theme. Murals add the the ’50’s flavor of the diner and the servers even sport duds which echo the ’50’s theme. In the summer months the diner even hosts a monthly car cruise.

On my most recent visit I ordered the $4.99 breakfast special which included two eggs (over easy), home fries, sausage, and toast. I also ordered a side of scrapple and a tomato juice. The juice arrived almost immediately and was served in a Coca-Cola float glass that must have held nearly 12 ounces, and cost only $1.99. I could barely finish it. The rest of the meal came out soon after and I was not disappointed. The eggs were perfectly cooked and the home fries were made from fresh potatoes with the skin on. The potatoes were nicely crisped but could have been better seasoned. The sausage was especially good. The menu stated the sausage was freshly ground every morning and I have no reason to doubt them. The hand formed pattys were nicely browned and were a far cry from the frozen machine formed patties you find in most other restaurants. I was a bit disappointed in the scrapple but not overly so. The three slices were very thin and were just heated through with no crispness. The cook apparently doesn’t know to flour the slices before frying to achieve a nice crust on them. They should also cut the scrapple thicker. I would rather have two thicker slices as opposed to three thinner ones. Although the scrapple could have been better, for $2.69 I was happy with it. Whether you’re a fan of scrapple or not, the Summit Diner is a great place for breakfast.

Summit Diner on Urbanspoon