Grilled Pennsylvania Dutch Scrapple Slices

Introduction

Scrapple is a beloved Pennsylvania Dutch classic—a savory, spiced loaf made from pork scraps and cornmeal. When sliced and grilled on the Arteflame grill, scrapple takes on a beautifully crispy crust while staying moist and flavorful inside. This recipe brings out the best in scrapple, grilling it to crisp perfection and pairing it with traditional accompaniments like apple butter or maple syrup. Whether you're enjoying it for breakfast, brunch, or a hearty snack, you'll get that golden crust and rich flavor only the Arteflame can provide.

Ingredients

• 1 loaf of Pennsylvania Dutch scrapple, chilled and sliced ½-inch thick
• 2 tablespoons butter (plus extra for the grill)
• Apple butter and/or maple syrup, for serving
• Fresh herbs (optional, for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of your Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and wait about 20 minutes until the grill surface is fully heated.

Step 2: Prepare the scrapple

1. While the grill is heating, slice your scrapple loaf into ½-inch thick slices using a sharp knife. Chilling makes it easier to slice cleanly.
2. Lay the slices flat on a tray or plate, ready for grilling.

Step 3: Grill the scrapple

1. Once the Arteflame grill is hot, add a pat of butter near the center flat top griddle to melt and coat the cooking surface.
2. Place the scrapple slices on the flat cooktop area about halfway between the center hot zone and outer edge.
3. Grill each side for about 5-6 minutes or until the slices are deeply browned and crispy on the outside.
4. Adjust placement as needed to ensure even browning without burning—rotate slices into cooler zones if necessary.

Step 4: Serve

1. Transfer the crispy scrapple slices directly to plates from the grill.
2. Serve hot with a generous spoon of apple butter or a drizzle of real maple syrup.
3. Garnish with fresh herbs like thyme or chives if desired.

Tips

• Keep your scrapple loaf fully chilled before slicing—it makes for cleaner cuts and better grill performance.
• Melt butter directly on the flat cooktop griddle of your Arteflame for flavor and crispy texture.
• Use the hotter inner rings for searing and outer rings to prevent over-crisping while finishing.
• Clean-up is simple—scrape the cooktop while it’s still warm, no pots or pans needed.
• Let scrapple rest just a minute or two before serving so the exterior stays crispy.

Variations

• Spicy Scrapple: Add crushed red pepper flakes to the butter on the grill for spicy flavor infusion.
• Herb-Crusted Scrapple: Press fresh chopped rosemary and thyme into each slice before grilling for a fragrant upgrade.
• Maple Glazed Scrapple: Brush scrapple with maple syrup during the last minute of cooking for a sweet, caramelized crust.
• Cheddar Scrapple Melt: Top each slice with thin cheddar cheese in final minutes and cover loosely with foil to melt on the grill.
• Country Onion Scrapple: Grill thin rings of onion with the scrapple and serve together with a splash of cider vinegar.

Best pairings

• Apple butter and buttermilk biscuits
• Poached or fried eggs
• Roasted breakfast potatoes on the Arteflame cooktop
• Fresh pressed cider or cold brewed coffee

Conclusion

Grilling scrapple on the Arteflame transforms this traditional Pennsylvania Dutch staple into something smoky, crispy, and unforgettable. With buttery richness and perfect sear from the solid steel cooktop, paired with classic sweet accompaniments, it’s rustic comfort food taken to another level.