Scrapple

Name: Scrapple
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, unsalted butter; 1 , small onion, chopped fine; 1 pound, bulk breakfast sausage; 1 teaspoon, ground sage; 1/2 teaspoon ground, fennel; 3 cups, water; 1 cup, yellow cornmeal; 1 1/4 teaspoons, salt; 1 teaspoon, pepper; 2 tablespoons, vegetable oil

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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

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