Pennsylvania Dutch Scrapple

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
  • Reduce heat, cook for 20 minutes.
  • Then drain meat, reserving 3 cups stock.
  • Add salt and sage to stock, bring to boiling.
  • Combine cornmeal and 1 cup of cold water.
  • Gradually add stock, stirring constantly.
  • Cover and cook over low heat for 10 minutes. Stir occasionally.
  • Then add sausage, stir it all together and pour into loaf pan.
  • Refrigerate overnight.
  • Next morning slice and fry until set.
  • NOTE: Cooking time does not inclue refregerating over night.
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