Cornmeal Scrapple
Pennsylvania-Dutch cornmeal scrapple bound with crumbled pork sausage, sliced and pan-fried until crispy. Serve with maple syrup for a savory-sweet farmhouse breakfast.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In saucepan, combine the cornmeal, milk, salt and sugar. Gradually stir in water.
Cook and stir until thickened and bubbly.
Reduce heat.
Cook covered for 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.
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