City Scrapple

1. 1

   Brown sausage, crumbling while cooking.

2. 2

   Drain well, reserving the fat for frying the scrapple.

3. 3

   Combine cornmeal and cold stock in a large, heavy saucepan.

4. 4

   Bring to a boil, stirring; reduce heat and simmer 5 minutes, or until thick.

5. 5

   Cover and place in a pan of simmering water for 30 minutes, stirring occasionally.

6. 6

   Preheat oven to 350u00b0.

7. 7

   Uncover cornmeal and return to direct heat, cooking until very thick, stirring all the while.

8. 8

   Meal is done when it holds its shape in a spoon.

9. 9

   Stir in salt, pepper, sage and sausage.

10. 10

    Remove from heat and add 2 eggs, one at a time.

11. 11

    Mix well and pack into a greased loaf pan.

12. 12

    Cover with foil and bake 1 hour. Cool slightly and cover with another pan weighted with 3 pound weight.

13. 13

    (Canned goods work well.)

14. 14

    Cool while weighted. Refrigerate overnight.

15. 15

    Slice scrapple when ready to fry.

16. 16

    Mix remaining egg and a little water with a fork.

17. 17

    Dip slices in egg and then in cornmeal and fry in reserved fat.

18. 18

    Serve with syrup. Makes 10 to 12 slices.

19. 19

    Scrapple keeps 2 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.