1 lb bulk sausage meat
14 oz. can evaporated milk
3/4 C. water
1/2 C. yellow cornmeal
1/4 tsp. salt
1/8 tsp. pepper
Cooking oil
flour for breading
In a heavy skillet, brown the meat in its own fat. Mix together the evaporated milk and water, and add into the pan. Bring to a boil, then slowly stir in the cornmeal and seasonings. Cook five minutes, stirring constantly. Pour all into a loaf pan and chill until firm (overnight). Unmold and slice into 1/2" thick slices. Dip the slices in flour and fry in a pan. OR, dip the slices in crushed cornflakes, then milk, then flour, and then fry. Good served with ketchup, horseradish, or pancake syrup.
***
Oh, scrapple. This recipe is a pretty good variety. Commercial scrapple is a whole other story, akin to the stories of commercial hot dogs and commercial balogna versus the homemade items. (Is there such a thing as homemade hot dogs?) How well I remember a particular family friend asking me nearly every time he ate scrapple, "do you know what that's made of?" And then relishing in the denouement once again, while taking luxuriously large bites of scrapple or alternating descriptions of its content with songs of praise about how delicious it was. He was and is truly an odd bird. As, in my opinion, is anybody who eats scrapple. Maybe he taught his lesson well: more scrapple for him!
14 oz. can evaporated milk
3/4 C. water
1/2 C. yellow cornmeal
1/4 tsp. salt
1/8 tsp. pepper
Cooking oil
flour for breading
In a heavy skillet, brown the meat in its own fat. Mix together the evaporated milk and water, and add into the pan. Bring to a boil, then slowly stir in the cornmeal and seasonings. Cook five minutes, stirring constantly. Pour all into a loaf pan and chill until firm (overnight). Unmold and slice into 1/2" thick slices. Dip the slices in flour and fry in a pan. OR, dip the slices in crushed cornflakes, then milk, then flour, and then fry. Good served with ketchup, horseradish, or pancake syrup.
***
Oh, scrapple. This recipe is a pretty good variety. Commercial scrapple is a whole other story, akin to the stories of commercial hot dogs and commercial balogna versus the homemade items. (Is there such a thing as homemade hot dogs?) How well I remember a particular family friend asking me nearly every time he ate scrapple, "do you know what that's made of?" And then relishing in the denouement once again, while taking luxuriously large bites of scrapple or alternating descriptions of its content with songs of praise about how delicious it was. He was and is truly an odd bird. As, in my opinion, is anybody who eats scrapple. Maybe he taught his lesson well: more scrapple for him!
No comments:
Post a Comment