Cornmeal Scrapple

• 1 c. white or yellow cornmeal
• 1 c. milk
• 1 tsp. sugar
• 1 tsp. salt
• 2 3/4 c. boiling water
• 8 oz. bulk pork sausage, cooked, drained and crumbled
• all-purpose flour
• 2 Tbsp. butter or margarine
• maple syrup (optional)

1. In a saucepan, combine the cornmeal, milk, sugar and salt. Gradually stir in water.
2. Cook and stir until thickened and bubbly.
3. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally.
4. Remove from the heat and stir in sausage.
5. Pour into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be very full).
6. Cover with plastic wrap and refrigerate.
7. To serve, unmold, and cut into 1/3-inch slices.
8. Dip both sides in flour.
9. In a skillet, melt butter over medium heat; brown scrapple on both sides.
10. Serve with maple syrup if desired. Yields 6 servings.

white, milk, sugar, salt, boiling water, pork sausage, flour, butter, maple syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392952 (may not work)