Scrapple

Ingredients:

• 1 cup yellow cornmeal
• 2 1/2 cups cold water and 3 bouillon cubes (chicken or ham) or 2 1/2 cups cold broth
• 1 lb. favorite breakfast sausage
• salt (don't add salt until the end. You probably won't need it if you use bouillon)
• pepper, to taste
• sage, rosemary, thyme, savory, whatever herb you prefer, to taste, if you want.

Directions:

Mix the cold water and bouillon cubes (if I don't have broth, I use "Better Than Bouillon" instead of bouillon) in a saucepan, or use broth. Add cornmeal. Bring to a boil slowly, stirring frequently. Cornmeal will lump up quickly, if you don't start it with cold water, and don't keep stirring it.

Reduce to a slow simmer, continuing to stir often, for about an hour. Not only will the cornmeal absorb all that liquid, you may have to add more. Cook it the full hour until thick and silky and very smooth.

Meanwhile, fry the sausage, breaking it up as fine as you can. Drain it very well, pouring off the grease then letting the sausage drain on a paper towel set on top of some newspaper.

When done, mix the sausage into the mush very thoroughly. Pour the mixture into a lightly greased loaf pan and smooth the top. Cover and refrigerate overnight. It will solidify into a solid loaf.

To serve: Turn the scrapple out of the pan. It should fall out easily, but you may have to run a knife along the sides. Slice it 3/4 of an inch thick. Place in a medium hot skillet, and saute until it is golden brown and crispy. Turn and repeat. Enjoy!

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Julia
Bronze Post Medal for All Time! 146 Posts

May 5, 20110 found this helpful

I've been thinking about a recipe for good scapple just lately, and
here you are...one magically appears. Sounds wonderful too.

We will definitely be trying this Barb. Thank you so much for sharing. :-)

PookaRina

 

Keeper
Gold Feedback Medal for All Time! 690 Feedbacks

May 6, 20110 found this helpful

I agree with PookaRina.This sounds great.I'll put it on my"To Do List".
Thanks for sharing.

Keeper

 

Marsha
Bronze Feedback Medal for All Time! 249 Feedbacks

May 6, 20110 found this helpful

I've seen "scrapple" in the cold section of supermarkets where bacon is found, however, I never knew just what it was. Your recipe sounds like something we'd really like, so it's at the top of my grocery list items. I cant wait to try it.

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Thank you for sharing the recipe.

MisMachado

 

crashstlmo

September 24, 20210 found this helpful

Instead of pork sausage, I use 12 oz. of headcheese or souse to make scrapple. Just cube it and add to the cornmeal mush. You'll only dirty one pot.

 

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