Grandmas Ozark Scrapple
Ingredients
1-1/2 lbs bulk pork sausage
4 C. water
1 tsp salt
1/2 tsp sage
1 C. cornmeal
1 c. cold water
Directions
Crumble pork sausage in a frying pan; add 4 cups water & heat to boiling.
Reduce heat, cook for 20 minutes.
Drain, reserving 3 cups stock.
Add salt and sage to stock.
Bring to boiling.
Combine cornmeal & 1 cup cold water.
Gradually add to stock, stirring constantly.
Cover and cook over low heat for 10 minutes.
Stir occasionally. Then add sausage, stir all together & pour into loaf pan.
Refrigerate overnight.
Next morning, slice and fry until set.
Serve with syrup. Enjoy.
Ingredients
1-1/2 lbs bulk pork sausage
4 C. water
1 tsp salt
1/2 tsp sage
1 C. cornmeal
1 c. cold water
Directions
Crumble pork sausage in a frying pan; add 4 cups water & heat to boiling.
Reduce heat, cook for 20 minutes.
Drain, reserving 3 cups stock.
Add salt and sage to stock.
Bring to boiling.
Combine cornmeal & 1 cup cold water.
Gradually add to stock, stirring constantly.
Cover and cook over low heat for 10 minutes.
Stir occasionally. Then add sausage, stir all together & pour into loaf pan.
Refrigerate overnight.
Next morning, slice and fry until set.
Serve with syrup. Enjoy.
