Scrapple **** 9/97

Categories:
sausage

1 lb pork sausage
3/4 teaspoon salt
1/2 teaspoon sage
3/4 cup yellow cornmeal

In a saucepan, break sausage into small pieces. Add 3 cups of water, stirring to separate meat. Heat to boiling; reduce heat; simmer 20 minutes, stirring occasionally. Drain meat, reserving 2 cups of stock. Add salt and sage to stock; bring to boiling. Combine cornmeal and 3/4 cup of cold water; gradually stir into stock. Cover; cook over low heat for ten minutes, stirring occasionally. Stir in sausage, Pour into a loaf pan. Cool; chill overnight. Cut into 1/2 inch slices; dredge in flour and fry over medium heat until browned on both sides. Serve this with maple syrup or applesauce.

Yield: 6 servings