Scrapple "Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! I grew up having scrapple for breakfasts, grandma Stepp made it all the time. It is still a Virginia breakfast item. Served with eggs and home-fries.
Original recipe yield: 6 to 8 servings 1 1/2 pounds ground pork sausage 1 (14 ounce) can sweetened condensed milk 1 cup yellow cornmeal 1/8 teaspoon coarsely ground black pepper DIRECTIONS Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff. Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet. **************New MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News & more. Try it out (http://local.mapquest.com/?ncid=emlcntnew00000002) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
