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Scrapple




Source of Recipe


KSL
Scrapple
Ingredients:
•1 1/2 pounds lean ground pork or sausage*
•1/2 cup finely chopped onion, optional
•1 teaspoon salt, to taste
•1/2 teaspoon sage or poultry seasoning**
•1 cup yellow cornmeal
•4 cups1% low-fat milk
•2 tablespoons butter for frying
•1 cup maple syrup
Method:


In a Dutch oven or large heavy saucepan scramble fry over medium heat sausage and onion until sausage is no longer pink; drain excess fat. Add milk, salt and seasoning. Over medium low heat, scraping bottom of pan to loosen drippings, bring to a boil; slowly sprinkle/sift in cornmeal, stirring constantly to prevent lumps. Continue to cook and stir for 10 minutes. Rinse a standard bread loaf pan with cold water; spread and pat scrapple mixture into damp loaf pan (may slightly cool scrapple mixture and place in plastic wrap lined loaf pan). Cover and refrigerate overnight.
To serve, unmold scrapple from pan. Slice scrapple into 1/4 - 1/2 inch thick slices (thoroughly chilled or partially frozen scrapple slices easier). Butter hot griddle or fry pan, add scrapple slices (slices should not touch) and brown on both sides. Serve scrapple warm, drizzled with maple syrup, and a glass of milk and fruit for a hearty breakfast or brunch.