I’d never heard of scrapple till I met my husband. Though it’s normally made of leftover pig parts and cornmeal, my husband’s family introduced me to this more palate-friendly version made with breakfast sausage. It’s now become our Christmas morning breakfast. Plan on getting it ready the day before you want to eat it. I recommend using a large pot with a lid to avoid getting splattered.
Cook until browned, then drain and remove to a plate:
1 lb. ground breakfast sausage
In the same pot, add
4 c. water
1/2 t. salt
Whisk in to avoid lumps:
1 c. cornmeal
Bring the pot to a boil, stirring constantly. The cornmeal should thicken in about 5 minutes. Remove the pot from the heat and stir the sausage in. Then, pour the mixture into a large loaf pan. Refrigerate it overnight.
When you’re ready to cook the scrapple, remove the loaf from the pan and slice it thinly. Cook the slices in a pan or on a griddle (lightly greased) for about 15 minutes, flipping halfway through. They should get browned and crispy.
Serve the scrapple with syrup. Though I never eat syrup on pancakes or waffles, this is where I make an exception.