1 cup white or yellow cornmeal
1 cup milk
1 teaspoon sugar
1 teaspoon salt
2-3/4 cups boiling water
8 ounces bulk pork sausage, cooked, drained and crumbled
2 tablespoons butter or margarine
Maple syrup, optional
In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2-in. x 3-1/2-in. x 2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator.
To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired. Yield: 6 servings.