Preserving Meats: Scrapple 06 by Recipe Cottage

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	Scrapple 06

		APPLE SCRAPPLE 3/4 pound bulk pork sausage 1/2 cup finely chopped onion 2 tablespoons butter or margarine 1/2 cup diced unpeeled red apple 3/4 teaspoon dried thyme 1/2 teaspoon ground sage 1/4 teaspoon pepper 3 cups water, divided 3/4 cup cornmeal 1 teaspoon salt 2 tablespoons all-purpose flour In a skillet, cook the sausage and onion until sausage is no longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside. Reserve 2 Tbsp drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside. In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8" x 4" x 2" loaf pan. Cover and chill 8 hours or overnight. Slice 1/2 inch thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup.