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Ingredients
2 Cups tepid water or 2 cups cool water
1/2 Cup cornmeal
1/2 Teaspoon salt
1/2 Pound pork breakfast sausage
Flour, for dredging
Oil or bacon grease, for frying
Instructions
Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely).
If you want scrapple instead of plain mush, add the sausage to the cool water now. Thoroughly break up the sausage in the water with your hand.
Add the corn meal and salt to the cool water and place the pot on med- high heat. Stir it every few minutes until it begins getting quite hot.
Turn heat down to medium and as the mush begins to boil, stir CONSTANTLY until it thickens. Once it begins to boil, it just takes a minute or two more on the heat. When thick, remove from heat and pour into the loaf pan.
Let the loaf cool thoroughly before covering it and placing it in the fridge overnight or until well chilled.
Turn the loaf out onto the top covering of plastic wrap, slice it as thick as you like.
Dredge in flour and carefully shake off excess. Fry slices in a non-stick pan in a small amount of oil, or bacon grease. Fry over medium to medium low heat till the slices are nicely browned and crispy.
Serve hot w/ honey, syrup, or w/ butter and hot sauce. Good cold too.