|Serves:||Makes 3 - 4 pounds of Scrapple|
|Cooking Method:||Stove Top|
|1 lb||loose pork sausage|
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|1 qt||water or pork broth|
|salt and pepper to taste|
|1 1/2 c||cornmeal|
|1/4 c||buckwheat flour|
This 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.
Stir constantly until thickened.
Pour into two 1 pound loaf pans.
Cool thoroughly then refrigerate.
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.