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Ingredients
| pork sausage: 1.5 lbs |
| water: 4 cups |
| salt: 1 tsp |
| fresh sage (chopped): 1/2 tsp |
| cornmeal: 1 cup |
| water: 1 cup (cold) |
Pennsylvania Dutch Scrapple
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
8 serving(s)
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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.
- 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.