Cullen's Cornmeal Scrapple

 

1 cup cornmeal
1 cup milk
1 tsp sugar
1 tsp salt
23/4 cups boiling water
1/2 lb bulk pork sausage, cooked and drained
Flour
2 tbs butter

Combine cornmeal, milk, sugar and salt. Gradually stir into boiling water, cook and stir until thick
and bubbly. Cook, covered over low heat 10 mins. Crumble sausage and add. Pour into a loaf pan.
Cover and chill. To serve cut scrapple into 1/3" thick slices. Dip in flour. Fry slowly in butter
for 15-20 mins or slightly brown, turning once.

You must learn to drink the cup of life as it comes, without stirring it up from the bottom. That's where the bitter dregs are.

- Agnes Sligh Turnbull