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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

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