- 1 cup white or yellow cornmeal
- 1 cup whole 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 7-1/2x3-1/2x2-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.
Reviews forCornmeal Scrapple
"The consistency of the scrapple was not at all firm."
"I made this exactly as written. Unfortunately it didn't quite work out for me. I'm not 100% sure if it's because I didn't cook it long enough (even though I cooked it a bit longer than suggested and it was pretty thick), or if I tried to fry it up before it completely set. I gave it an hour alternating between the fridge and freezer and it was still pretty gelatinous. It didn't taste bad, it kind of reminded me of grits w/ pieces of sausage in it. I stuck it back in the fridge and I will try it again in a day or two. By then I should know if I didn't cook it long enough or if it just hadn't set. 5 stars for taste, but knocked down a star because I'm not sure where it went wrong. Will update once I've tried it again."
"I added cayenne and chipotle chili pepper for a bit of heat and flavour. My son gave it thumbs up. It held together better than some I've made."
"I have made this very recipe since it first appeared in TOH. Our friends and family especially enjoy this Cornmeal Scrapple for breakfast or for brinner with a side of ham and eggs...perfect!Be sure to crumble fry the sausage very well, drain off any grease, and cook and stir the cornmeal mixture it until it's very, very thick. I line a loaf pan with plastic wrap and then pour in the scrapple. Place in the fridge over night to set."
"I grew up in Maine and Vermont (land of maple syrup) and scrapple was comfort food my mom would make on special mornings. I never learned how to make it myself. Thanks for the recipe!"
"My husband loved it..but hes half german..me on the other hand I didnt like it at all...To grainy,not enough flavor and it wouldnt stay together...Probaly will make again but make it a different way..."