Short-Cut Scrapple

Short-Cut Scrapple

1 cup cornmeal

3/4 tsp salt

1 cup cold water

3 cups boiling water

1 pound bulk sausage, crumbled, cooked, and drained

Combine cornmeal, salt, and cold water; pour into boiling water, stirring vigorously.  Return to a boil, stirring occasionally.  Mix in the sausage meat to creat the short-cut scrapple.

Rinse a loaf pan with cold water and pour in the scrapple mixture.  Cool slightly; cover and refrigerate several hours or overnight.  To serve, cut into slices and pan-fry in a small amount of butter or margarine until golden brown, about ten minutes per side.