Scrapple (Pennsylvania Dutch pon haus)

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

5 Responses

  1. Beth says:

    Great idea for leftover meats! I’ll try this as soon as I get cornmeal from the store.

    • Connie says:

      You might want to try a white and yellow cornmeal combo so that the scrapple isn’t so dark. :)

      • Gus Hansen says:

        Where can i buy cornmeal?

        • Connie says:

          The link is provided in the post. :)

          • danny says:

            i eat my scrapple with eggs bacon toast coffee. it is store bought in philadelphia and i like some ketchup on my scrapple. this is a philly tradition for as long as i have lived. i would love to try your recipe as scrapple is the breakfast for the gods. most people who put scrapple down are those who never tried it. such a shame. if they only knew what they were missing. i am sure this version of scrapple is great. i would like to sample any version of this under-rated cuisine fit for kings.