MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Amish Apple Scrapple
Categories: Pork, Fruits, Vegetables, Herbs
Yield: 8 Servings

3/4 lb Bulk pork sausage
1/2 c Fine chopped onion
4 tb Butter; divided
1/2 c Diced apple; unpeeled
3/4 ts Dried thyme
1/2 ts Ground sage
1/4 ts Pepper
3 c Water; divided
3/4 c Yelloe cornmeal
1 ts Salt
2 tb A-P flour

In a large skillet, cook sausage and onion over
medium-high heat until sausage is no longer pink and
onion is tender. Remove from skillet; set aside.

Discard all but 2 tablespoons drippings. Add 2
tablespoons butter, apple, thyme, sage and pepper to
drippings; cook over low heat until apple is tender,
about 5 minutes. Remove from heat; stir in sausage
mixture. Set aside.

In a large heavy saucepan, bring 2 cups water to a boil.
Combine cornmeal, salt and remaining water; slowly pour
into boiling water, stirring constantly. Return to a
boil. Reduce heat; simmer, covered, for 1 hour, stirring
occasionally. Stir in sausage mixture. Pour into a
greased 8" x 4" loaf pan. Refrigerate, covered, for 8
hours or overnight.

Slice 1/2" thick. Sprinkle flour over both sides of each
slice. In a large skillet, heat remaining butter over
medium heat. Add slices; cook until both sides are
browned. Serve with syrup.

By: Marion Lowery, Medford, Oregon

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Amish Scrapple
Categories: Pork, Dairy, Herbs
Yield: 8 Slices

1/2 lb Pork breakfast sausage
1 3/4 c Chicken broth or water
1 3/4 c Whole milk
1 c Cornmeal
1 ts Ground poultry seasoning
1/2 ts Salt
1/4 ts Black pepper
3 tb Butter

Coat an 8" x 4" loaf pan with cooking spray.

In a large skillet over medium-high heat, cook sausage 5
to 7 minutes, or until browned, stirring occasionally.
Drain fat.

Add broth and milk and bring to a boil. Stir in
remaining ingredients except butter and cook until
thickened. Reduce heat to low, cover, and cook for 10
minutes, stirring occasionally.

Pour into loaf pan, cool, and refrigerate at least 2
hours. Invert onto a board, and cut into 1" slices.

In a skillet, melt butter over medium-high heat and fry
cornmeal slices for 8 to 10 minutes or until golden
brown on both sides.

NOTES: We like to serve our Amish scrapple with a little
brown gravy on top.

RECIPE FROM: https://www.mrfood.com

Uncle Dirty Dave's Archives

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