For a richer flavor, use homemade chicken stock instead of water and chicken soup base. Feel free to experiment with different cheeses or add-ins, such as chopped vegetables or herbs. Scrapple can be stored in the refrigerator for up to a week.
Scrapple (Mush)
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PREP TIME20 mins
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COOK TIME2 hrs 40 mins
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TOTAL TIME11 hrs
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SERVING36 People
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VIEWS18
A comforting and rustic dish, this Scrapple (Mush) recipe transforms humble ingredients into a flavor-packed experience. Perfect for a hearty breakfast or a savory side, its unique blend of spices and textures will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol36 mg
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Fiber1 g
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Protein9 g
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Saturated Fat5 g
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Sodium120 mg
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Sugar0 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, combine the ham hocks and water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until the pork is very tender (about 2 hours). Remove the ham hocks and let them cool to room temperature. Shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
02
StepReturn the 2 1/2 quarts of broth to a boil in a large pot over high heat. Stir in the chicken soup base until dissolved. In a bowl, combine the cornmeal, thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal mixture into the boiling broth. Reduce heat to medium-low and simmer for 15 minutes, stirring frequently.
03
StepWhile the cornmeal is cooking, melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened and translucent (about 5 minutes). After the cornmeal has cooked for 15 minutes, stir in the cooked onion, shredded ham hock, and Cheddar cheese. Continue to cook and stir for an additional 15 minutes, until the mixture is thick enough for a spoon to stand up in it. Season to taste. Oil the bottom and sides of three 9x5 inch loaf pans. Pour in the scrapple, cover with plastic wrap, and refrigerate overnight.
04
StepTo serve, remove the scrapple from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until golden brown and crispy on both sides (about 10 minutes).
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RECIPE REVIEWS
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Ashley Donnelly
Jun 12, 2025I added a pinch of red pepper flakes for a little extra heat, and it was delicious!
Maribel Kozey
Jun 1, 2025The instructions were very clear and easy to follow. My scrapple turned out perfectly!
Johnnie Considine
May 31, 2025This is the best scrapple recipe I've ever tried!
Laverne Schneider
May 29, 2025The spice blend is perfect! Not too overpowering, but definitely flavorful.
Gust Wisozk
May 29, 2025This recipe brought back so many childhood memories! My grandma used to make scrapple every Sunday.
Lennie Lemke
May 25, 2025I tried this recipe with turkey instead of ham hock, and it turned out great!
Caden Oberbrunner
May 21, 2025I've never made scrapple before, but this recipe made it so easy! Thank you!
Ubaldo Schultz
May 14, 2025The overnight refrigeration is key to getting a good texture for frying.
Sammie Price
May 9, 2025My family loved it! Will definitely be making this again.