Amish Apple Scrapple

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Amish Apple Scrapple
Amish Apple Scrapple brings together the hearty comfort of pork sausage and cornmeal with little bites of tender apple. After an overnight chill, the loaf slices cleanly and fries up with crisp browned edges, making it especially good with a drizzle of maple syrup.

Ingredients

  • ¾ pound bulk pork sausage
  • ½ cup finely chopped onion
  • 4 tablespoons butter, divided
  • ½ cup diced unpeeled apple
  • ¾ teaspoon dried thyme
  • ½ teaspoon ground sage
  • ¼ teaspoon pepper
  • 3 cups water, divided
  • ¾ cup cornmeal
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • Maple syrup, for serving

Instructions

  1. Brown the Sausage: In a large skillet, cook the sausage and onion over medium-high heat until the sausage is no longer pink and the onion is tender. Remove from the skillet and set aside.

  2. Cook the Apple: Discard all but 2 tablespoons of drippings from the skillet. Add 2 tablespoons butter, the diced apple, thyme, sage, and pepper. Cook over low heat until the apple is tender, about 5 minutes.

  3. Combine the Filling: Remove the skillet from the heat and stir the sausage mixture into the apple mixture. Set aside.

  4. Cook the Cornmeal: In a large heavy saucepan, bring 2 cups water to a boil. In a separate bowl, combine the cornmeal, salt, and remaining 1 cup water. Slowly pour the cornmeal mixture into the boiling water, stirring constantly. Return to a boil, then reduce the heat and simmer, covered, for 1 hour, stirring occasionally.

  5. Chill the Loaf: Stir the sausage and apple mixture into the cooked cornmeal. Pour into a greased 8x4-inch loaf pan. Cover and refrigerate for 8 hours or overnight.

  6. Fry and Serve: Slice the chilled loaf into ½-inch slices. Sprinkle flour over both sides of each slice. In a large skillet, heat the remaining 2 tablespoons butter over medium heat. Add the slices and cook until both sides are browned. Serve warm with maple syrup.

A Hearty Breakfast Loaf

This scrapple starts with browned pork sausage and onion, then folds in apple, thyme, and sage for a savory breakfast flavor with just a little sweetness. The cornmeal gives the loaf its structure, so it can be chilled, sliced, and fried until the edges turn crisp and golden.

Make-Ahead Comfort

The overnight rest is part of what makes this recipe useful. Once the loaf has firmed up in the refrigerator, breakfast is as simple as slicing, dusting with flour, and browning the pieces in butter. Maple syrup at the table brings out the apple and sausage without making the dish too sweet.

Serving Ideas

Serve Amish Apple Scrapple hot from the skillet while the outside is still crisp. Maple syrup is the classic finish, but it also works beautifully with apple butter, a spoonful of warm applesauce, or a little sharp cheddar on the side. For a full breakfast plate, pair it with fried or scrambled eggs, roasted breakfast potatoes, and fresh fruit.

This also makes a sturdy brunch dish because the loaf is prepared ahead of time. Slice and fry only what you need, then keep the rest chilled until the next morning. If serving a crowd, brown the slices in batches and hold them on a rack in a low oven so they stay crisp instead of steaming on a plate.

Variations

For a slightly sweeter version, use a tart apple such as Granny Smith and add a small pinch of brown sugar while the apple cooks. For a more savory version, add an extra pinch of sage or a little crushed red pepper. Breakfast sausage with maple, sage, or black pepper seasoning can shift the flavor without changing the method.

Turkey sausage can be used in place of pork sausage, though the loaf may be a little leaner and milder. If using a lean sausage, add a bit more butter when cooking the apple mixture so the scrapple still fries up with good browning and flavor.

Storage and Reheating

Keep the chilled loaf covered in the refrigerator and slice it as needed. Fried leftover slices can be refrigerated and reheated in a skillet over medium-low heat, or warmed in an oven or toaster oven until hot and crisp again. The texture is best when reheated with dry heat rather than the microwave, which softens the crust.

Nutrition Facts

  • Serving Size: 1 piece
  • Calories: 251

% Daily Value

  • Total Fat: 18g (23% DV)
  • Saturated Fat: 7g (35% DV)
  • Cholesterol: 44mg (15% DV)
  • Sodium: 667mg (29% DV)
  • Total Carbohydrates: 16g (6% DV)
  • Dietary Fiber: 1g (4% DV)
  • Total Sugars: 1g
  • Protein: 7g

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe analyzed by verywell.