Scrapple
6 comments
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.
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...