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Scrapple

buffet of breads and meats
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From the kitchen of Dennis Wright ‘70

Ingredients

1 pound country sausage

5 cups water

1 teaspoon salt

½ teaspoon pepper

1 teaspoon sage (optional)

2 cups cornmeal (bulk recommended)

cooking oil spray

Directions

FRY the sausage until browned. Drain excess grease and set aside.

COMBINE water, salt, pepper, and sage in a four quart pan and bring to a boil. Reduce heat to medium and add the cornmeal. Stir continuously to prevent popping and spattering. Add the cooked sausage and cook an additional 15 minutes or until somewhat dry

SPRAY a couple of loaf pans with cooking spray. Divide the meat/meal mixture evenly and press into pans. Smooth the tops, cover, and let cool. Loafs can then be sliced into  3/8 “ thick pieces and pan fried or baked until somewhat crisp. (For baking, 375 degrees for 30 minutes is recommended.)

EAT the slices plain, or pair with butter or maple syrup. Works well as a weekend breakfast.

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