Southern Scrapple

• 1/2 pound bulk pork sausage
• 4 cups water
• 1 cup grits
• 1 teaspoon salt
• 1 teaspoon pepper
• Dash cayenne pepper
• 1/4 cup butter, cubed
• 1 cup shredded cheddar cheese
• Additional butter
• Maple syrup

1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage.
2. Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool.
3. Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.

pork sausage, water, grits, salt, pepper, cayenne pepper, butter, cheddar cheese, butter, maple syrup

Taken from www.tasteofhome.com/recipes/southern-scrapple/ (may not work)