November 9th is Scrapple Day

Cornmeal Scrapple

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

All-purpose flour

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.