Post by JJ Judkins on Oct 19, 2011 10:55:31 GMT -6
APPLE SCRAPPLE
3/4 pound bulk pork sausage
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/2 cup red apple, diced and unpeeled
3/4 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon pepper
3 cups water, divided
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons all-purpose flour
In a skillet, cook the sausage and onion until sausage is no longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside.
Reserve 2 tablespoons of drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside.
In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Stir in the sausage mixture. Pour into a greased 8" x 4" x 2" loaf pan. Cover and chill 8 hours or overnight.
Slice 1/2 inch thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup.
3/4 pound bulk pork sausage
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/2 cup red apple, diced and unpeeled
3/4 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon pepper
3 cups water, divided
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons all-purpose flour
In a skillet, cook the sausage and onion until sausage is no longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside.
Reserve 2 tablespoons of drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside.
In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Stir in the sausage mixture. Pour into a greased 8" x 4" x 2" loaf pan. Cover and chill 8 hours or overnight.
Slice 1/2 inch thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup.