Total TimePrep: 20 min. + chilling Bake: 10 min.
So, in directions it says combine with Milk; What Milk in Ingredients? How much milk? Boy, this reminds me of dating; NO directions for a good result.
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...