Amish Apple Scrapple

Total Time Prep: 1 hour 20 min. + chilling Cook: 10 min.
Yield 8 servings
Test Kitchen Approved
The aroma of this when it's cooking at breakfast time takes me back to my days growing up in Pennsylvania. The recipe was a favorite at home and at church breakfasts. —Marion Lowery, Medford, Oregon

Ingredients

  • 3/4 pound bulk pork sausage
  • 1/2 cup finely chopped onion
  • 4 tablespoons butter, divided
  • 1/2 cup diced apple, unpeeled
  • 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
  • Maple syrup

Directions

  1. In a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onion is tender. Remove from skillet; set aside.
  2. Discard all but 2 tablespoons drippings. Add 2 tablespoons butter, apple, thyme, sage and pepper to drippings; cook over low heat until apple is tender, about 5 minutes. Remove from heat; stir in sausage mixture. Set aside.
  3. In a large heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; slowly pour into boiling water, stirring constantly. Return to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Stir in sausage mixture. Pour into a greased 8x4-in. loaf pan. Refrigerate, covered, for 8 hours or overnight.
  4. Slice 1/2 in. thick. Sprinkle flour over both sides of each slice. In a large skillet, heat remaining butter over medium heat. Add slices; cook until both sides are browned. Serve with syrup.

Nutrition Facts

1 piece: 251 calories, 18g fat (7g saturated fat), 44mg cholesterol, 667mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 7g protein.

The aroma of this when it's cooking at breakfast time takes me back to my days growing up in Pennsylvania. The recipe was a favorite at home and at church breakfasts. —Marion Lowery, Medford, Oregon
Recipe Creator

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