 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
We always called this Scrapple. I later found out that scrapple is mainly pork-based, and Pennsylvania Dutch (German) in origin. Great for breakfast by itself or with pancakes. Go ahead, pour some syrup on it. Ingredients:
1 1/2 cups cornmeal |
2 cups water |
2 tablespoons flour |
1 lb sausage, turkey is great |
1/2 teaspoon sage |
1/2 teaspoon salt |
1 tablespoon parsley |
1 (12 ounce) can chicken broth |
1 cup water |
1 dash pepper |
Directions:
1. Mix cornmeal, water and flour and let stand.
2. Bring remaining ingredients to a boil.
3. Add cornmeal mixture.
4. Simmer 15 minutes.
5. Turn into 3 small loaf pans or 1 large loaf pan.
6. Store in refrigerator until ready to serve.
7. Fry slices of mush sausage in a buttered frying pan on each side until golden and crispy on the outside.
|
|