Hot Dogs & Croissants by Natasha Saulnier

Author:Natasha Saulnier
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-01-01T05:00:00+00:00

Cornmeal scrapple

Serves 6

1 cup of cornmeal, white or yellow

1 cup of milk

1 teaspoon of brown sugar

1 teaspoon of salt

2 cups of water

8 ounces bulk pork sausage, cooked and crumbled

2 tablespoons of butter

2 tablespoons of flour

Combine the cornmeal, milk, sugar, and salt. Stir occasionally and cook until thick. Cover and lower heat for 10 more minutes. Stir in the pork and remove from the heat.

Pour into greased mold, cover and refrigerate for 1 hour.

Remove it from its mold and cut into 1⁄3 in slices. Dip both slices in flour.

Melt butter in a pan and brown scrapple on both sides.

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