Pennsylvania Dutch Scrapple

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs bulk lamb sausage
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1 cup cornmeal
• 1 cup cold water

Recipe

• 1 crumble lamb sausage in a frying pan; add 4 cups water and heat to boiling.
• 2 reduce heat, cook for 20 minutes.
• 3 then drain meat, reserving 3 cups stock.
• 4 add salt and sage to stock, bring to boiling.
• 5 combine cornmeal and 1 cup of cold water.
• 6 gradually add stock, stirring constantly.
• 7 cover and cook over low heat for 10 minutes. stir occasionally.
• 8 then add sausage, stir it all together and pour into loaf pan.
• 9 refrigerate overnight.
• 10 next morning slice and fry until set.
• 11 note: cooking time does not inclue refregerating over night.