Scrapple (Sausage and Cornmeal Loaf)

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. We now eat scrapple every Christmas morning. Plan on getting it ready the day before you want to eat it. Use a large pot with a lid to avoid splatters.

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.

scrapple

Scrapple (Sausage and Cornmeal Loaf)

5 from 1 vote
Cook Time 25 minutes
Chilling Time 8 hours
Total Time 8 hours 25 minutes
Course Breakfast, Main Course
Cuisine American
Servings 6

Equipment

  • loaf pan

Ingredients
  

  • 1 pound ground breakfast sausage
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup cornmeal not stone ground

Instructions
 

  • Grease a loaf pan and set it aside.
  • Cook the sausage until browned, then remove it to a plate and drain the grease.
    1 pound ground breakfast sausage
  • Put the water and salt in the pot. Whisk in the cornmeal and heat to a boil, whisking constantly. The cornmeal should thicken in about 5 minutes.
    4 cups water, 1/2 teaspoon salt, 1 cup cornmeal
  • Remove the pot from the heat and stir in the sausage. Pour the mixture into the prepared loaf pan and refrigerate 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. 
Keyword sausage
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating