Sausage Scrapple - cooking recipe

Ingredients

2 1/2 c. regular strength chicken broth
1 c. yellow cornmeal
1/2 lb. bulk pork sausage
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. savory
1/4 tsp. pepper

Preparation

In small container blend cornmeal with 1 cup of chicken broth. Brown sausage until crumbly.
Drain fat from sausage.
Add remaining broth to sausage and bring to a boil.
Slowly stir in cornmeal mixture, stirring constantly for about 10 to 15 minutes. Add seasonings and reduce heat. Keep on stirring!
Spoon into a 4 x 8-inch loaf pan.
Cover and chill overnight or at least 3 hours. Slice into 1/2-inch thick slices.
Coat with flour and brown in butter.
Serves 4.