Yield: 8 servings
|2 pounds||Pork Sausage|
|2 cans||(6 Oz) Evaporated milk|
|1 cup||Yellow Cornmeal|
|2 cups||Corn Flakes -- crushed|
|3 tablespoons||Shortening Or Drippings --|
|\N \N||More if needed|
Brown sausage and pour off fat. Combine milk and water. Measure 3 cups of liquid and add to sausage. Reserve remaining liquid for dipping scrapple. Heat sausage mixture to boiling, and slowly stir in cornmeal and seasonings. Cook 5 mins, stirring constantly. Pour into a greased 9 x 5-inch loaf pan and chill until firm. Unmold and cut into ½ inch slices. Dip into corn flakes. Combine egg and remaining liquid and dip slices in this mixture, then in corn flakes again.
Brown in shortening on both sides and serve hot with syrup.
Note: Scrapple may also be browned in oven. Arrange slices in a greased baking dish and bake at 400 F for 15 to 20 mins or until scrapple is golden brown.
Yield 8 servings.
Recipe By : Southern Living Inflation Cookbook - 1973 From: Dan Klepach Date: 05-03-95 (159) Fido: Cooking