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LOCATION: Recipes >> Preserving Meats >> Scrapple 06

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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.

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