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Recipe: Short-Cut Scrapple

Breakfast and Brunch
SHORT-CUT SCRAPPLE

1 cup cornmeal
3/4 tsp. salt
1 cup cold water
3 cups boiling water
1 lb. bulk sausage, crumbled, cooked, and drained

Combine cornmeal, salt, and cold water; pour into boiling water, stirring vigorously. Return to a boil, stirring constantly. Lower heat, cover, and cook about ten minutes, stirring occasionally.

Mix in the sausage meat, creating Short-Cut Scrapple.

Rinse a loaf pan with cold water, and pour in the scrapple mixture. Cool slightly; cover and refrigerate several hours or overnight.

TO SERVE:
Cut into slices and pan-fry in a small amount of butter or margarine until golden brown, about ten minutes per side.

Source: True Grist by Patricia B. Mitchell
MsgID: 3147608
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes on a Budget (2+)
Board: Daily Recipe Swap at Recipelink.com
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