Ozark Fried Mush / Scrapple

1. 1

   Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.

2. 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).

3. 3

   To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot.

4. 4

   If you have doubts, use the double boiler.

5. 5

   Add the corn meal and salt to the cool water and place the pot on med- high heat.

6. 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.

7. 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.

8. 8

   Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.

9. 9

   Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.

10. 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.

11. 11

    Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely.

12. 12

    Fry over med to med low heat till the slices are nicely browned.

13. 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.

14. 14

    Serve hot w/ honey, syrup, or w/ butter and hot sauce.

15. 15

    Good cold too.

16. 16

    Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.

* Per serving · 4 servings · Values may vary.