Monday, February 1, 2010

Groundhog Day (02/02/10)

Sausage and Apple Scrapple

Serves 10


1 pound bulk pork sausage

1 cup red apple, peeled and chopped

1 cup onion, peeled and chopped

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon fresh sage, chopped

1/4 teaspoon freshly ground black pepper

4 cups water

1 cup cornmeal

1 1/2 teaspoons salt

Vegetable oil, for frying

Maple syrup, for serving


1. In a large skillet, cooked the sausage over medium-high heat until no longer pink, about 6-8 minutes. Remove from skillet with a slotted and set aside.

2. In the pork fat remaining in the pan, cook onion, apple, herbs and salt and pepper over medium-high heat until apple and onions are tender, about 5-6 minutes. Stir in sausage and set aside.

3. In a medium pot, bring water to a boil. Add cornmeal and bring to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally, until mixture is nearly too thick too stir, about 50 minutes. Stir in the sausage and apple mixture. Pour into a greased 8-inch loaf pan, cover with plastic wrap, and chill overnight.

4. With a serrated knife, cut loaf into 1/2-inch thick slices. Heat enough vegetable oil to coat the bottom of the pan over medium-high heat and fry sliced until browned, about 3-4 minutes each side. Serve immediately, with maple syrup.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.