You may also like
Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 1 c. white or yellow cornmeal
- 1 c. milk
- 1 tsp. sugar
- 1 tsp. salt
- 2 3/4 c. boiling water
- 8 oz. bulk pork sausage, cooked, drained and crumbled
- all-purpose flour
- 2 Tbsp. butter or margarine
- maple syrup (optional)
Method
- In a saucepan, combine the cornmeal, milk, sugar and salt. Gradually stir in water.
- Cook and stir until thickened and bubbly.
- Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally.
- Remove from the heat and stir in sausage.
- Pour into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be very full).
- Cover with plastic wrap and refrigerate.
- To serve, unmold, and cut into 1/3-inch slices.
- Dip both sides in flour.
- In a skillet, melt butter over medium heat; brown scrapple on both sides.
- Serve with maple syrup if desired. Yields 6 servings.
