Cornmeal Scrapple

Experience the comforting flavors of Cornmeal Scrapple, a beloved dish from the German-Dutch community. This hearty dish, enjoyed by Mrs. Merlin Brubaker and her husband in Bettendorf, Iowa, is perfect for wintertime but can be savored anytime. Known for its stick-to-your-ribs quality, this scrapple recipe combines cornmeal, pork sausage, and a touch of sweetness for a satisfying meal.

INGREDIENTS:

• 1 cup white or yellow cornmeal
• 1 cup milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 2¾ cups boiling water
• 8 ounces bulk pork sausage, cooked, drained, and crumbled
• All-purpose flour
• 2 tablespoons butter
• Maple syrup (optional)

PREPARATIONS:

1. In a saucepan, combine the cornmeal, milk, sugar, and salt. Gradually stir in the boiling water. Cook and stir until the mixture thickens and becomes bubbly.
2. Reduce the heat and cook the mixture, covered, for an additional 10 minutes or until very thick, stirring occasionally.
3. Remove the mixture from the heat and stir in the cooked and crumbled pork sausage. Pour the mixture into a greased 7½ x 3½-inch loaf pan. The pan will be very full. Cover the pan with plastic wrap and refrigerate.
4. To serve the Cornmeal Scrapple, unmold the refrigerated scrapple mixture and cut it into ⅓-inch thick slices. Dip both sides of each slice in all-purpose flour.
5. In a skillet, melt the butter over medium heat. Brown the scrapple slices on both sides in the melted butter.
6. Serve the Cornmeal Scrapple with maple syrup, if desired.

YIELD: 6 servings

COOKING TIME: 10 minutes (baking time may vary)

SPECIAL INSTRUCTIONS:

• Ensure that the cornmeal mixture thickens well during cooking to achieve the desired texture for the scrapple.
• The scrapple mixture needs to be chilled in the refrigerator to set before slicing and cooking.

TIPS:

• Serve the Cornmeal Scrapple as a hearty breakfast or brunch dish, accompanied by eggs and toast.
• Customize the flavors by using different varieties of sausage, such as spicy or smoked, to add a unique twist to the scrapple.

Cornmeal Scrapple is a comforting and beloved dish from the German-Dutch community, as enjoyed by Mrs. Merlin Brubaker and her husband in Bettendorf, Iowa. Perfect for wintertime but equally delightful any time of the year, this dish truly sticks to your ribs and provides a satisfying meal.

To prepare this scrapple, combine cornmeal, milk, sugar, and salt in a saucepan and cook until thickened. Stir in cooked and crumbled pork sausage, then pour the mixture into a loaf pan to chill and set. Once chilled, slice the scrapple and coat both sides with flour. Brown the slices in butter until crispy and golden.

Serve the Cornmeal Scrapple as a hearty breakfast or brunch dish, accompanied by maple syrup for a touch of sweetness. This dish pairs well with eggs and toast, making it a filling and satisfying meal.

Feel free to experiment with different flavors of sausage, such as spicy or smoked, to add your own personal twist to the scrapple.

Indulge in the flavors of Cornmeal Scrapple and experience the heartwarming tradition of the German-Dutch community. Let the comforting texture and satisfying taste of this dish warm your soul and keep you satisfied throughout the day.