Scrapple (Mush)

May 14, 2023May 14, 20230 14
Classic recipe for homemade Scrapple (Mush)
in Breakfast/Brunch

Prep

10 min

Cook

4 hours

Ready In

4 hours 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 smoked ham hock
4 quarts water
2 teaspoons chicken soup base
3 cups cornmeal
1 1/2 teaspoons dried thyme leaves
2 teaspoons rubbed sage
1 teaspoon ground savory
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 pinch cayenne pepper
salt and pepper to taste
2 tablespoons butter
1 onion , diced
2 cups shredded sharp Cheddar cheese ( optional )

Nutrision Information

Servings Per Recipe
8
Calories
325
Sugar
2g
Fat
24g
Scrapple, also known as mush, is a traditional Pennsylvania Dutch food that has become a beloved breakfast staple across the US. Consisting of pork scraps, cornmeal, and spices, this unique dish is often sliced and fried before being served with eggs or mustard. While it is a rather simple recipe, the results are a hearty, filling breakfast that is sure to satisfy even the most discerning of palates. Despite its humble origins, scrapple has gained a strong following and is enjoyed by food lovers around the country.

Instructions

1.In a large pot, simmer the ham hock in 4 quarts of water for 2-3 hours until the meat is tender.
2.Remove the ham hock and reserve the broth. When it is cool enough to handle, take off the meat and discard the bone and skin. Chop the meat into small pieces.
3.Add 2 teaspoons of chicken soup base to the ham broth. Bring it to a boil.
4.In a separate bowl, mix together the cornmeal, thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt and pepper to taste.
5.Gradually add the cornmeal mixture into the boiling ham broth while constantly stirring until thickened. Add 2 tablespoons of butter and stir to combine.
6.Add the diced onion and ham pieces to the pot, stir well, and reduce the heat to low. Cook the scrapple for another hour, stirring it every 10 minutes to prevent it from sticking.
7.Line a loaf pan with plastic wrap leaving extra hanging over the edge. Pour the scrapple mixture into the pan and smooth out the top.
8.Chill the scrapple in the refrigerator for several hours until firm. When ready to eat, slice it into pieces and brown them in a skillet over medium heat. Serve hot with eggs or mustard.

PROS

Scrapple is economical and delicious food to have on hand.

It keeps well in the refrigerator or freezer and can be reheated in the microwave or skillet.

CONS

Scrapple is not the healthiest food due to its high fat and calorie content.

It is not recommended for people who are watching their cholesterol intake or are on a low-carb diet.

HEALTH & BENEFITS

While scrapple is not particularly healthy, it does provide a good source of protein.
Ham is a good source of B vitamins, zinc, and iron. Cornmeal contains fiber and complex carbohydrates which can help to keep you full and energized throughout the day. However, scrapple should be consumed in moderation as part of a balanced diet.

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