Name: Apple Scrapple
Ingredients: 1 1/2 lb Mildly seasoned bulk sausage meat; preferably coarsely; ; ground; 1 Stick unsalted butter; (4 ounce); 1 c Finely diced yellow onions; 1 lg Red apple; (such as Red; ; Delicious), cored; ; and cut into; ; 1/4-inch dice; 1 1/2 tb Finely minced fresh thyme; or 1 teaspoon dried; ; thyme, crumbled; 1 1/2 tb Finely minced sage or 1 teaspoon ground; ; dried sage; 1 ts Freshly ground black pepper; 6 c Water; 1 1/2 c Yellow cornmeal; preferably; ; stone-ground; 2 ts Salt; 1 c Unbleached all-purpose flour; Maple syrup; for serving

CATEGORY	CUISINE	TAG	YIELD
Meats		Gma2	1	servings

INGREDIENTS

1 1/2	lb	Mildly seasoned bulk sausage meat; preferably coarsely
		; ground
1		Stick unsalted butter; (4 ounce)
1	c	Finely diced yellow onions
1	lg	Red apple; (such as Red
		; Delicious), cored
		; and cut into
		; 1/4-inch dice
1 1/2	tb	Finely minced fresh thyme; or 1 teaspoon dried
		; thyme, crumbled
1 1/2	tb	Finely minced sage or 1 teaspoon ground
		; dried sage
1	ts	Freshly ground black pepper
6	c	Water
1 1/2	c	Yellow cornmeal; preferably
		; stone-ground
2	ts	Salt
1	c	Unbleached all-purpose flour
		Maple syrup; for serving

INSTRUCTIONS

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.

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