Amish Apple Scrapple

Posted: May 20

Time: 9 hours 30 minutes

Yield: 8 servings

recipe image

Amish Apple Scrapple is like the savory version of french toast. It's loaded with bits of spicy sausage and finely chopped onions. Seasoned with earthy thyme and peppery sage, so you really get all the savory flavors. But don't worry, Amish Apple Scrapple has hints of your favorite apple variety in every slice and tastes best when slathered in maple syrup, so you don't miss out on that sweet sunrise sustenance we all love!


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


Step 1

Grease a 4x8-inch loaf pan.

Step 2

In a large skillet, cook the sausage and onion over medium heat until the sausage is no longer pink and the onions are tender, for about 5-7 minutes.

Step 3

Save 2 tablespoons of the drippings from the sausage mixture in the skillet and discard the remaining drippings.

Step 4

Set the sausage and onion aside.

Step 5

Add 2 tablespoons of butter with the apple, thyme, sage, and pepper to the drippings.

Step 6

Cook the drippings mixture in the skillet over low heat until the apples are tender, about 5 minutes.

Step 7

Transfer the drippings mixture away from heat and stir in the sausage and onion mixture. Set aside.

Step 8

In a large, heavy saucepan, bring 2 cups of water to a boil.

Step 9

In a medium bowl, combine the cornmeal, salt, and remaining water.

Step 10

Pour the cornmeal mixture into the boiling water, stirring constantly. Return to a boil.

Step 11

Reduce the heat and let the cornmeal mixture simmer, covered, for 1 hour, stirring occasionally.

Step 12

Transfer the cornmeal mixture from the heat and stir in the sausage and onion mixture.

Step 13

Pour the scrapple into the prepared loaf pan.

Step 14

Refrigerate, covered, for at least 8 hours or overnight.

Step 15

Slice the chilled scrapple into 1/2-inch-thick slices.

Step 16

Sprinkle the flour over both sides of each slice.

Step 17

In a large skillet, heat the remaining butter over medium heat.

Step 18

Add the slices and cook until both sides are browned.

Step 19

Serve with syrup.

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