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Scrapple, Lancaster County




Source of Recipe


Lancaster County


Recipe Introduction


Makes 12 servings.


List of Ingredients




2 pound bulk sausage
5 C stock or broth
2 cups yellow cornmeal, grits or polenta
1 tsp sage
1 1/2 tsp salt
2 tsp black pepper



Recipe



Brown the sausage over low heat, breaking it up. Set aside.
Measure 5 cups of stock in pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.
Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Cut the scrapple in 1/2 inch slices and either bread or dredge in flour and fry until golden brown and crisp on both sides. Serve with eggs.