Scrapple

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Appears in Cook's Country December/January 2013

To simplify our recipe for scrapple, we use bulk breakfast sausage, sautéed with onions, butter, sage, and fennel, as the base.

SERVES 4 to 6

TIME 50 minutes, plus 3½ hours chilling

Scrapple

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 o...

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