Scrapple

1
Selma Lucas

By
@selmalu


Rating:

★★★★☆ 2 votes

Comments:

Ingredients

  • 1 lb
    sausage
  • ·
    water
  • 2 c
    yellow cornmeal
  • 2 c
    cold water
  • 1/2 c
    boiling water
  • 1 tsp
    salt
  • 1 tsp
    dried sage
  • 1 tsp
    cayenne pepper
  • ·
    flour
  • ·
    vegetable oil

How to Make Scrapple

Step-by-Step

  1. Fry sausage until browned. In large pot, bring 1/2 c. water to boil. Meantime in bowl mix cornmeal, salt,sage, cayenne pepper and cold water. Stir constantly while pouring into boiling water. Cook for 15-20 mins. When done stir in sausage.
  2. Place in plastic wrap lined bread pan to make a loaf to slice or into jelly roll pan to cut into rectangles; chill until firm. Slice, dredge through flour and fry in oil.until browned on both sides.
  3. I like to serve with warm homemade applesauce or maple syrup. Also good with fruit jam smeared on top.

Printable Recipe Card

About Scrapple

Course/Dish: Meat Breakfast
Other Tag: Quick & Easy



Show 19 Comments & Reviews

24 Taco Recipes You’ll Want to Make Every Night

24 Taco Recipes You’ll Want to Make Every Night


Here at Just A Pinch, we’re big believers that tacos don’t only belong to Tuesday. Easy to make and adjust to your family’s taste buds, tacos belong in your weekly menu rotation. Sometimes making the same classic tacos (not that we don’t absolutely love them) can get old, so why not switch it up? Check […]

27 Healthy Fall Recipes

27 Healthy Fall Recipes


Enjoying all the delicious fall comfort foods without gaining the fall fifteen is always a challenge – but, we’re here to help! These healthy fall recipes let you enjoy pumpkin, chili, sweet potato, apple, squash and more without feeling any guilt.

28 Fall Quick Breads

28 Fall Quick Breads


These quick bread recipes are bursting with fall flavors! Pumpkin, apple, zucchini, pear, cinnamon, caramel, and more make for lovely and easy bread recipes. As the leaves change, you’ll find yourself in the kitchen making one (or 17) of these quick bread recipes.