I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." —Mrs. Merlin Brubaker, Bettendorf, Iowa
- 1 cup white or yellow cornmeal
- 1 cup milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 2-3/4 cups boiling water
- 8 ounces bulk pork sausage, cooked, drained and crumbled
- All-purpose flour
- 2 tablespoons butter
- Maple syrup, optional
- 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-in. x 3-1/2-in. x 2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator.
- To serve, unmold and cut into 1/3-in. 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. Yield: 6 servings.
Originally published as Cornmeal Scrapple in Country February/March 1992, p49
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