City Scrapple

Directions

1. 1
   Brown sausage, crumbling while cooking.
2. 2
   Drain well, reserving the fat for frying the scrapple.
3. 3
   Combine cornmeal and cold stock in a large, heavy saucepan.
4. 4
   Bring to a boil, stirring; reduce heat and simmer 5 minutes, or until thick.
5. 5
   Cover and place in a pan of simmering water for 30 minutes, stirring occasionally.
6. 6
   Preheat oven to 350°.
7. 7
   Uncover cornmeal and return to direct heat, cooking until very thick, stirring all the while.
8. 8
   Meal is done when it holds its shape in a spoon.
9. 9
   Stir in salt, pepper, sage and sausage.
10. 10
    Remove from heat and add 2 eggs, one at a time.
11. 11
    Mix well and pack into a greased loaf pan.
12. 12
    Cover with foil and bake 1 hour. Cool slightly and cover with another pan weighted with 3 pound weight.
13. 13
    (Canned goods work well.)
14. 14
    Cool while weighted. Refrigerate overnight.
15. 15
    Slice scrapple when ready to fry.
16. 16
    Mix remaining egg and a little water with a fork.
17. 17
    Dip slices in egg and then in cornmeal and fry in reserved fat.
18. 18
    Serve with syrup. Makes 10 to 12 slices.
19. 19
    Scrapple keeps 2 weeks in the refrigerator.