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1
Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
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2
Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely).
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3
To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot.
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4
If you have doubts, use the double boiler.
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5
Add the corn meal and salt to the cool water and place the pot on med- high heat.
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6
- If you want scrapple, add the sausage when you add the cornmeal & put your hand in the pot to break up the sausage very thoroughly.You don't want chunks of meat because it will be much harder to slice later.
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7
When the mush begins to boil, turn heat down to medium-low, cover, and stir every few minutes w/ a spatula to keep it from sticking and burning.
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8
Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.
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9
Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.
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10
Turn the loaf out onto the top covering of plastic wrap and slice 1/4 to 1/2 inch thick, using a thin, sharp knife.
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11
Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely.
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12
Fry over med to med low heat till the slices are nicely browned.
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13
I take my time when frying this, you want to develop a nice crunchy crust over the soft mush inside, and on high heat you'll brown it before it gets the texture we like.
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14
Serve hot w/ honey, syrup, or w/ butter and hot sauce.
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15
Good cold too.
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16
Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.
