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Cornmeal Scrapple

I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." —Mrs. Merlin Brubaker, Bettendorf, Iowa
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min.
  • Makes
    6 servings

Ingredients

  • 1 cup white or yellow cornmeal
  • 1 cup whole milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-3/4 cups boiling water
  • 8 ounces bulk pork sausage, cooked, drained and crumbled
  • All-purpose flour
  • 2 tablespoons butter
  • Maple syrup, optional

Directions

  • In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator.
  • To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired.
Nutrition Facts
1 slice: 222 calories, 13g fat (6g saturated fat), 29mg cholesterol, 608mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

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