MUSH SAUSAGE

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Mush Sausage image

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.

Provided by Cookie Jarvis

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

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

Steps:

  • Mix cornmeal, water and flour and let stand.
  • Bring remaining ingredients to a boil.
  • Add cornmeal mixture.
  • Simmer 15 minutes.
  • Turn into 3 small loaf pans or 1 large loaf pan.
  • Store in refrigerator until ready to serve.
  • Fry slices of mush sausage in a buttered frying pan on each side until golden and crispy on the outside.

Nutrition Facts : Calories 185.9, Fat 11.6, SaturatedFat 3.8, Cholesterol 21.9, Sodium 543.4, Carbohydrate 13.8, Fiber 1.2, Sugar 0.2, Protein 6.5

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