Pennsylvania Dutch Scrapple

1. 1

   Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.

2. 2

   Reduce heat, cook for 20 minutes.

3. 3

   Then drain meat, reserving 3 cups stock.

4. 4

   Add salt and sage to stock, bring to boiling.

5. 5

   Combine cornmeal and 1 cup of cold water.

6. 6

   Gradually add stock, stirring constantly.

7. 7

   Cover and cook over low heat for 10 minutes. Stir occasionally.

8. 8

   Then add sausage, stir it all together and pour into loaf pan.

9. 9

   Refrigerate overnight.

10. 10

    Next morning slice and fry until set.

11. 11

    NOTE: Cooking time does not inclue refregerating over night.

* Per serving · 4 servings · Values may vary.

No additional tips available.