Total TimePrep: 20 min. + chilling Bake: 10 min.
- 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.
Nutrition Facts1 slice: 222 calories, 13g fat (6g saturated fat), 29mg cholesterol, 608mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.
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Jul 17, 2017
The consistency of the scrapple was not at all firm.
Mar 13, 2016
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.
Feb 11, 2015
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.
Oct 8, 2012
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.
Aug 31, 2011
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!
Dec 5, 2009
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...