Taste of Home
Southern Scrapple
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min.
YIELD: 8-10 servings.
When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple in this area. —Rusty Lovin, Greensboro, North Carolina
Ingredients
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1/2 pound bulk pork sausage
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4 cups water
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1 cup grits
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1 teaspoon salt
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1 teaspoon pepper
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Dash cayenne pepper
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1/4 cup butter, cubed
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1 cup shredded cheddar cheese
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Additional butter
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Maple syrup
Directions
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1.
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage.
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2.
Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool.
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3.
Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.
Nutrition Facts
1 slice: 141 calories, 12g fat (7g saturated fat), 32mg cholesterol, 497mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.
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