1 pound ground pork sausage, slightly browned and drained

1 cup cold water

1 cup cornmeal

2-3/4 cups boiling water

2 cubes chicken bouillon

3 tablespoons vegetable oil or butter

In a 5-quart stockpot, bring 2-3/4 cups water, browned sausage and the bouillon to a boil. Combine 1 cup cold water and cornmeal, stirring until smooth. Slowly stir the mixture into the boiling water. Return mixture to a slow boil, stirring constantly; reduce heat.

Continue to cook over low heat for 10 to 15 minutes or until mixture is very thick, continue stirring constantly. Remove from heat.

Pour or spoon hot mixture into 7-1/2 x 3-1/2 x 2 inch loaf pan. Cover and allow to cool to room temperature; refrigerate.

To serve, cut into 1/4 to 1/2 inch thick slices and fry in 3 tablespoons vegetable oil or butter over medium heat in a 12-inch skillet. Fry 10 to 12 minutes on each side or until golden brown.

Notebook...

It is advisable to wear long sleeves when stirring the bubbling cornmeal and water. As the mixture thickens hot drops of the thickened liquid may hit your arm.

It is very important to CONSTANTLY stir the mixture as it boils to prevent lumps of undercooked cornmeal. If lumps occur during the boiling, smooth them out with the stirring spoon immediately.

This recipe differs from more traditional scrapple recipes in that it uses ground sausage instead of the less savory parts. If you prefer the other, go ahead and make it.