Cornmeal Scrapple Recipe

I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." —Mrs. Merlin Brubaker, Bettendorf, Iowa

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    cup white or yellow cornmeal

  • 1

    cup milk

  • 1

    teaspoon sugar

  • 1

    teaspoon salt

  • 2-3/4

    cups boiling water

  • 8

    ounces bulk pork sausage, cooked, drained and crumbled

  • All-purpose flour

  • 2

    tablespoons butter

  • Maple syrup, optional

Directions

In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2-in. x 3-1/2-in. x 2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator. To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired. Yield: 6 servings.

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