Scrapple - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage
1 tsp. salt
1/2 tsp. sage
1 c. yellow corn meal

Preparation

In saucepan, break sausage in small pieces.
Add 4 cups water, stirring to separate meat.
Heat to boiling.
Reduce heat; simmer 20 minutes.
Drain meat, reserving 3 cups of stock.
Add salt and sage to stock; bring to boiling.
Combine corn meal and 1 cup cold water; gradually stir into stock.
Cover; cook over low heat 10 minutes, stirring occasionally.
Add sausage; pour into loaf pan. Cool; chill overnight.
Slice, fry and serve as for fried corn meal mush.
Makes 9 servings.