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Recipe Name: Apple Scrapple Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Pound(s) Mildly seasoned bulk sausage
meat preferably coarsely
1 Stick unsalted butter, 4
1 Cup(s) Finely diced yellow onions
1 Red apple, such as Red
Delicious cored
and cut into
1/4-inch dice
1 1/2 Tablespoon(s) Finely minced fresh thyme
or 1 teaspoon dried
thyme crumbled
1 1/2 Tablespoon(s) Finely minced sage or 1
teaspoon ground
Dried sage
1 Teaspoon(s) Freshly ground black pepper
6 Cup(s) Water
1 1/2 Cup(s) Yellow cornmeal, preferably
2 Teaspoon(s) Salt
1 Cup(s) Unbleached all-purpose flour
Maple syrup, for serving
Crumble the sausage into a large skillet and set over medium heat.
Cook, stirring and breaking up any large lumps, until the meat is
cooked through and lightly browned, 15 to 20 minutes. With a slotted
spoon, transfer the sausage to paper towels to drain. Discard the fat
but do not clean the skillet. Set the skillet over low heat. Add 2
tablespoon of the butter and when it foams, stir in the onions. Cover
and cook, stirring once or twice and scraping the pan, for 5 minutes.
Stir in the apple, thyme, and sage; cook, uncovered, stirring once or
twice, for 5 minutes. The apple should retain its shape and most of
its texture. Return the sausage to the skillet, stir in the pepper,
and mix thoroughly. Set aside. Lightly oil a 9 x 5 x 3-inch loaf pan.
In a heavy 4 1/2- to 5-quarts pot, gradually whisk the water into the
cornmeal. Whisk in the salt. Set the pot over medium heat and bring to
a boil, stirring once or twice. Lower the heat, partially cover, and
simmer, stirring often, until the cornmeal is very thick, about 40
minutes. Stir the sausage mixture into the hot cornmeal, combining
well. Transfer the mixture while still hot to the loaf pan and smooth
the top. Cool to room temperature, wrap well and refrigerate until
firm. (The scrapple can be prepared up to 3 days ahead.) Run a sharp
knife between the scrapple and the sides of the loaf pan. Invert the
pan onto a cutting board; the scrapple will drop out. Cut the scrapple
into 8 thick slices. In a large skillet, heat the remaining 6
tablespoon butter over medium heat. On a plate, dredge the scrapple
slices with the flour, tapping off the excess. Fry the scrapple,
turning it once, until well browned and crisp, about 4 minutes per
side. Serve immediately, passing maple syrup at the table. Serves 8.
From Cooking for the Weekend by Michael McLaughlin (copyright 1993 by
Simon & Schuster). Converted by MC_Buster. Recipe by: Good Morning
America Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2798
Calories From Fat: 1109
Total Fat: 126g
Cholesterol: 551.1mg
Sodium: 5214mg
Potassium: 2368.4mg
Carbohydrates: 267.7g
Fiber: 22.3g
Sugar: 19g
Protein: 150.1g

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