Mush Sausage

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READY IN: 40mins
Recipe 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.

Ingredients Nutrition


  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.

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