SOUTHERN SCRAPPLE

Southern Scrapple image

When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple in this area. -Rusty Lovin, Greensboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., 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.

Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 497mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.