Printable | Taste of Home

Apple Scrapple

3/4 pound bulk pork sausage
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/2 cup diced unpeeled red apple
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
Additional butter for frying
Maple syrup

In a skillet, cook the sausage and onion until sausage is not longer pink and
onion is tender. Remove from skillet with a slotted spoon; set aside. Reserve 2
tablespoons drippings in skillet. Add butter, apple, thyme, sage and pepper to
drippings; cook over low heat for 5 minutes or until apple is tender. Remove from
the heat; stir in sausage and onion mixture. Set aside. In a heavy saucepan,
bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir

Printed from tasteofhome.com Nov 21, 2008

-----------------------Fold------------------------

Apple Scrapple cont.

into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and
simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into
a greased 8-in. x 4-in. loaf pan. Cover and chill 8 hour or overnight. Slice 1/2
in. thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet
until browned on each side. Serve with syrup.

Yield: 6-8 servings.