2019-02-21 We All Scream for Scrapple

Savory, porky and fried until crisp, the country pate known as scrapple is a Pennsylvania Dutch staple. A thrifty use for random scraps of pork, it's usually made by simmering pork bits, finely chopping them, then mixing the pork into a thick porridge of buckwheat flour and/or cornmeal. From there, usually it's formed into loaves and chilled, then sliced, fried, and served with eggs for breakfast. Think of it like a cross between country sausage and polenta. The name "scrapple" has given it a bad rap, but when made well, this slab of ground and bound breakfast meat is downright delicious. It's so good that fancy versions are now showing up on sandwiches and such in hip restaurants from Philadelphia and New York to Chicago and Los Angeles. Read more about this "country charcuterie" here.

fried scrapple


Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...



Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Post comments and questions below


1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.


Click to ask questions and make comments