scrapple

How To Make scrapple

• 1

  Grease 81/2" x 4 1/2" loaf pan. Melt 1 tbsp butter in dutch oven over medium high heat. Add onion & cook until lightly browned, about 5 minutes. Add sausage, sage & fennel seeds & cook, breaking down sausage as it cooks until no longer pink, about 5 minutes.
• 2

  Add water. Whisk in cornmeal, salt & pepper. Bring to a boil, reduce heat to medium low & simmer, stirring constantly, until thickened & mixture pulls away from sides of pot, about 3 minutes. Turn off heat, stir in remaining 2 tbsp butter. Scrap mixutre into prepared pan. Smooth top & tap firmly on counter. Let cool completely, then cover with plastic wrap & refrigerate until firm, about 4 hours.
• 3

  To serve, turn out scrapple onto cutting board & slice into 12 equal slices. Heat oil in a skillet over medium high heat until smoking. Add as many scrapple slices as desired (up to 6 at a time) & cook until well browned, about 3 minutes per side. Serve.
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