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.
Prepare cornmeal mush according to package directions.
Fry sausage until thoroughly cooked.
Drain.
Stir in mush.
Turn into a buttered loaf pan.
Cool.
Cover and chill.
Cut into 1/2-inch slices.
Fry slowly in a greased skillet until golden brown on each side.
Serve with maple syrup.
ver medium heat. Brown the sausage patties for 3 to 4
Brown sausage, crumbling while cooking.
Drain
or 8 lbs of finished scrapple would include 3 oz salt
Combine cornmeal, milk, sugar and salt.
Gradually stir into boiling water; cook and stir until thickened and bubbly.
Cook, covered, over low heat about 10 minutes.
Crumble sausage finely; add to cornmeal mixture.
Pour into loaf pan.
Cover and chill. To serve, cut scrapple into 1/3-inch thick slices; dip in flour. Fry slowly in butter for 15 to 20 minutes or until lightly browned, turning once.
Serve with butter and maple syrup, if desired.
In large skillet, cook sausage meat, breaking lumps, until no
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
he heat and stir in sausage.
Pour into a greased
Heat the vegetable oil in a large nonstick skillet over medium-low heat. Cook the scrapple until crispy and browned on both sides, 5 to 7 minutes per side. Drain the scrapple slices on a paper towel-lined plate. Place a scrapple slice onto a piece of toasted bread, spread with mustard, and top with another slice of bread to assemble.
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
Preheat oven to 350 degrees F.
Heat oil in large skillet on medium-high heat. Add scrapple; cook 3 to 4 minutes or until browned, turning occasionally. Remove from skillet. Coarsely chop scrapple and place in large bowl.
Stir cream cheese and shredded cheese into the scrapple. Spread in 9-inch glass pie plate. Sprinkle with crab cake mix.
Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
In a small bowl, blend together corn meal and 1 cup water. In a large saucepan, combine pork sausage, sage, salt, parsley and chicken broth.
Gradually stir in 2 cups water, being careful to separate sausage into fine pieces; bring to a boil.
Slowly add corn meal to the boiling mixture, stirring constantly with a wire whisk.
Reduce heat; simmer, uncovered, for 15 minutes.
1. Crumble sausage into a medium skillet. Cook
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
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.
In small bowl, blend together cornmeal and 1 cup water.
In large saucepan, combine pork sausage, sage, salt, parsley and chicken broth.
Gradually stir in 2 cups of water, being careful to separate sausage into fine pieces.
Bring to boiling.
Slowly add cornmeal to boiling mixture, stirring constantly with whisk. Reduce heat and simmer, uncovered, for 15 minutes.
Turn into a 9 x 5 x 3-inch loaf pan. Cool; refrigerate, covered.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.
Bring 2 cups of water to boil.
Mix cold water, cornmeal and salt together.
Add slowly to boiling water.
Bring to boil; cover immediately.
Simmer for 10 minutes.
Meanwhile, crumble and fry sausage; drain off fat.
Add cooked sausage to cornmeal mixture. Put in loaf pan and refrigerate for several hours.
When ready to use, slice, roll in flour and cook in oil until golden brown. Serve immediately with butter and syrup or jelly.