SCRAPPLE
This is an old world recipe and it came with settlers from the lower Rhine area of Germany. It's primarily corn-flavored with undertones of spicy sausage and smoky bacon. You Know It's Cooked Improperly When: If your scrapple turns into a gray pile of mush, you done messed up. Start with a hot and greasy pan, dredge your scrapple...
Provided by Linda Kauppinen
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Stir loose sausage into 1 quart rapidly boiling water or pork broth.
- 2. When the mixture reaches the boiling point slowly add the cornmeal and buckwheat flour. Stir constantly until thickened.
- 3. Cover and simmer for 15 minutes over low heat. Pour into two 1 pound loaf pans. Cool thoroughly then refrigerate.
- 4. When scrapple is set, cut into 3/8 to 1/2 inch slices and dredge the slices in flour. fry in a hot greased skillet. When slices are browned and crusty, turn and brown on the other side. Serve hot with ketchup, syrup or apple butter.
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