Makes 3 - 4 pounds of Scrapple
Linda's StoryThis is an old world recipe and it came with settlers from the lower Rhine area of Germany. It's primarily corn-flavored with undertones of spicy sausage and smoky bacon.
You Know It's Cooked Improperly When: If your scrapple turns into a gray pile of mush, you done messed up. Start with a hot and greasy pan, dredge your scrapple in flour to create a crispy outer crunch, and just leave that block o' weird alone for several minutes before you even think of flipping it. If you don't, you'll be left with nothing but crumbly scrap.
loose pork sausage
water or pork broth
salt and pepper to taste
1 1/2 c
1Stir loose sausage into 1 quart rapidly boiling water or pork broth.
2When the mixture reaches the boiling point slowly add the cornmeal and buckwheat flour.
Stir constantly until thickened.
3Cover and simmer for 15 minutes over low heat.
Pour into two 1 pound loaf pans.
Cool thoroughly then refrigerate.
4When scrapple is set, cut into 3/8 to 1/2 inch slices and dredge the slices in flour.
fry in a hot greased skillet.
When slices are browned and crusty, turn and brown on the other side.
Serve hot with ketchup, syrup or apple butter.