Pennsylvania Dutch Scrapple
Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 308 kcal
Ingredients
- 1 lb bulk pork sausage
- 2 1 ⁄2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon sage
- 1 cup cornmeal
- 1 cup cold water
Instructions
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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.
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Add salt and sage to stock, bring to boiling.
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Combine cornmeal and 1 cup of cold water. Gradually add stock, stirring constantly. Cover and cook over low heat for 10 minutes. Stir occasionally.
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Add sausage, stir it all together and pour into loaf pan. Refrigerate overnight.
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Next morning slice and fry until set.
Recipe Notes
Cooking time does not include refrigeration over night.