Cornmeal Scrapple - cooking recipe

Ingredients

1 c. white or yellow cornmeal
1 c. milk
1 tsp. sugar
1 tsp. salt
2 3/4 c. boiling water
8 oz. bulk pork sausage, cooked, drained and crumbled
all-purpose flour
2 Tbsp. butter or margarine
maple syrup (optional)

Preparation

In a saucepan, combine the cornmeal, milk, sugar and salt. Gradually stir in water.
Cook and stir until thickened and bubbly.
Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally.
Remove from the heat and stir in sausage.
Pour into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be very full).
Cover with plastic wrap and refrigerate.
To serve, unmold, and cut into 1/3-inch slices.
Dip both sides in flour.
In a skillet, melt butter over medium heat; brown scrapple on both sides.
Serve with maple syrup if desired. Yields 6 servings.