Philly Scrapple

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.

Yield: Serves 5 (serving size: 2 scrapple slices)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 9 Hours, 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 10g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 27g
  • Carbohydrate: 16g
  • Fiber: 1g
  • Cholesterol: 101mg
  • Iron: 1mg
  • Sodium: 84mg
  • Calcium: 23mg


  • 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. 1. Preheat oven to 375°.
  2. 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. 3. Bake at 375° for 55 minutes or until a thermometer registers 165°. Cool to room temperature; cover and refrigerate overnight.
  4. 4. Remove from pan. Cut scrapple into 10 slices.
  5. 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. 6. Place 2 scrapple slices on each of 5 plates. Top each serving with ketchup and horseradish, if desired. Serve warm.
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