Scrapple Chef John's Recipe

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Scrapple

"Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup."

Ingredients :

• 1 1/2 pounds ground pork sausage
• 1 (14 ounce) can sweetened condensed milk
• 1 cup yellow cornmeal
• 1/8 teaspoon coarsely ground black pepper

Instructions :

Prep : 15M	Cook : 8M	Ready in : 13H45M

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
• Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
• Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Notes :

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