City Scrapple

• 2 lb. bulk pork sausage
• 1 1/4 c. yellow corn meal
• 4 1/2 c. meat or poultry stock
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1 tsp. sage
• 3 large eggs
• cornmeal
• maple syrup

1. Brown sausage, crumbling while cooking.
2. Drain well, reserving the fat for frying the scrapple.
3. Combine cornmeal and cold stock in a large, heavy saucepan.
4. Bring to a boil, stirring; reduce heat and simmer 5 minutes, or until thick.
5. Cover and place in a pan of simmering water for 30 minutes, stirring occasionally.
6. Preheat oven to 350u0b0.
7. Uncover cornmeal and return to direct heat, cooking until very thick, stirring all the while.
8. Meal is done when it holds its shape in a spoon.
9. Stir in salt, pepper, sage and sausage.
10. Remove from heat and add 2 eggs, one at a time.
11. Mix well and pack into a greased loaf pan.
12. Cover with foil and bake 1 hour. Cool slightly and cover with another pan weighted with 3 pound weight.
13. (Canned goods work well.)
14. Cool while weighted. Refrigerate overnight.
15. Slice scrapple when ready to fry.
16. Mix remaining egg and a little water with a fork.
17. Dip slices in egg and then in cornmeal and fry in reserved fat.
18. Serve with syrup. Makes 10 to 12 slices.
19. Scrapple keeps 2 weeks in the refrigerator.

pork sausage, yellow corn meal, meat, salt, pepper, sage, eggs, cornmeal, maple syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857870 (may not work)