7 Down-Home Country Recipes You’re Going To Love
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This recipe is simple, easy to make, and you probably have all of the ingredients you need on hand in your pantry.
Check out what my friends over at Mr. Food had to say about this recipe:
“Head into any supermarket in Pennsylvania Dutch country and you’re sure to find this breakfast side dish classic. Our Amish Scrapple can be prepared a day ahead and fried up when you’re craving something hearty and flavorful.”
I never knew how tasty scrapple could be until I tried some upon moving to Pennsylvania. It is really flavorful!
Ingredients
- 1/2 pound ground pork breakfast sausage
- 3 1/2 cups chicken broth or water
- 1 cup cornmeal
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Coat an 8- x 4-inch loaf pan with cooking spray.
- In a large skillet over medium-high heat, cook sausage 5 to 7 minutes, or until browned, stirring occasionally. Drain fat.
- Add broth and bring to a boil. Stir in remaining ingredients and cook until thickened.Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Pour into loaf pan, cool, and refrigerate at least 2 hours. Invert onto a board, and cut into 1-inch thick slices.
- In a skillet, melt butter over medium-high heat and fry cornmeal slices for 8 to 10 minutes or until golden brown on both sides.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve scrapple with a side of eggs and hashbrowns.
Thank you to Mr. Food for this great recipe.