Pennsylvania dutch scrapple

Yield: 14 Servings

Measure Ingredient
½ pounds Pork Sausage -- bulk
2½ cup Water
¼ teaspoon Salt
⅛ teaspoon Pepper
1 cup Instant Ralston
¼ cup Flour
Shortening

In a heavy skillet, cook sausage, stirring, until brown; drain off and discard fat. Add water, salt and pepper; bring to a boil. Add cereal slowly so boiling does not stop. Boil for 5 minutes, stirring often. Rinse out a medium-size loaf pan with cold water; pour hot cereal mixture immediately into wet pan. Chill until firm. To cook, unmold, cut into ½" slices, and roll in flour. Cook slices in fat; brown on each side in ⅛" hot shortening in skillet. Serve with syrup.

Source: The Good Old Days Cookbook by Beth Tartan; 1975. ISBN 0-517-28983-0 Recipe By :

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