Mush Sausage

Submitted by Cookie Jarvis

"We always called this Scrapple. I later found out that scrapple is mainly pork-based, and Pennsylvania Dutch (German) in origin. Great for breakfast by itself or with pancakes. Go ahead, pour some syrup on it."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 1⁄2 cups cornmeal
• 2 cups water
• 2 tablespoons flour
• 1 lb sausage, turkey is great
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon salt
• 1 tablespoon parsley
• 1 (12 ounce) can chicken broth
• 1 cup water
• 1 dash pepper

directions

1. Mix cornmeal, water and flour and let stand.
2. Bring remaining ingredients to a boil.
3. Add cornmeal mixture.
4. Simmer 15 minutes.
5. Turn into 3 small loaf pans or 1 large loaf pan.
6. Store in refrigerator until ready to serve.
7. Fry slices of mush sausage in a buttered frying pan on each side until golden and crispy on the outside.