Scrapple

From Cook's Country | December/January 2013

Why this recipe works:

To simplify our recipe for scrapple, we use bulk breakfast sausage, sautéed with onions, butter, sage, and fennel, as the base. Cornmeal thickens the mixture before it’s transferred to a loaf pan to cool and set up. After chilling, slices of our meaty scrapple can be fried up in a skillet… read more

To simplify our recipe for scrapple, we use bulk breakfast sausage, sautéed with onions, butter, sage, and fennel, as the base. Cornmeal thickens the mixture before it’s transferred to a loaf pan to cool and set up. After chilling, slices of our meaty scrapple can be fried up in a skillet until crispy and golden.

less

Serves 4 to 6

Serve for breakfast with maple syrup or ketchup. To loosen the scrapple before turning it out, run a knife around its edge and briefly set the loaf pan in hot water.

Ingredients

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