Philly Scrapple

Philly Scrapple Recipe
Photo: Oxmoor House
There are many local variations of this breakfast staple, but it commonly includes various bits of pork, ground cornmeal or wheat, and seasonings. In Philadelphia, it's served with a sunny-side-up egg, and elsewhere it's served with everything from grape jelly to apple butter and honey to ketchup and mustard.


Serves 5 (serving size: 2 scrapple slices)
Total time: 9 Hours, 39 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 9 Hours, 39 Minutes

Nutritional Information

Calories 262
Fat 10 g
Satfat 2.8 g
Monofat 4.5 g
Polyfat 1.9 g
Protein 27 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 101 mg
Iron 1 mg
Sodium 84 mg
Calcium 23 mg


3/4 pound ground pork
3/4 pound ground turkey
1 cup finely chopped onion
1/4 cup cornmeal
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon dried savory
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Granny Smith apple, peeled and grated (1 cup)
2 large eggs, lightly beaten
Cooking spray
1 teaspoon canola oil
Ketchup (optional)
Prepared horseradish (optional)


1. Preheat oven to 375°.

2. Combine pork, turkey, and next 10 ingredients (through eggs) in a bowl; gently mix just until combined. Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray.

3. Bake at 375° for 55 minutes or until a thermometer registers 165°. Cool to room temperature; cover and refrigerate overnight.

4. Remove from pan. Cut scrapple into 10 slices.

5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add scrapple slices to pan; sauté 1 to 2 minutes on each side or until browned.

6. Place 2 scrapple slices on each of 5 plates. Top each serving with ketchup and horseradish, if desired. Serve warm.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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