Home & Pork Sausage Scrapple
Pork Sausage Scrapple

Pork Sausage Scrapple

Pork Sausage Scrapple


2 Cups Cornmeal

4 Cups boiling salted water

1 Lb. sausage in bulk


Cook cornmeal in rapidly boiling water and add sausage to mixture.  Blend thoroughly.  Rinse a loaf pan with cold water and pack in hot scrapple.  Let stand in refrigerator overnight, covered with waxed paper.  Slice, dip in beaten egg batter and fry until golden brown.  Serve with spiced apple sauce, cranberry sauce or maple syrup.



Appetizers & Beverages Soups & Salads Main Dishes Side Dishes & Vegetables Breads Desserts


©Copyright 2005    Food-Recipes-Free-Online.com

►For permission to reproduce our recipes on your website, click here






Side Dishes & Vegetables

Main Dishes

Soups & Salads

Appetizers & Beverages







Herbed Standing Rib Roast

Oven Barbecued Brisket

Veal in Wine Sauce

Heloise Peking Roast

Mushroom Pot Roast

Leg of Lamb

Pork Sausage Scrapple

Barbecue Rib Sauces

Barbecued Brisket with Onions

Swiss Steak

Sweet & Sour Pork

Sauce for Oriental Grilled Pork 

Pepper Steak

Joe’s Barbecue Sauce

Baked Pork Chops

Spinach & Bacon Pork Tenderloin

Roast Pork Spiced Cherry Sauce

Barbecued Spareribs

Roast Lamb

Barbecue Sauce

Tequila Fajitas

Roast Leg of Lamb (Boneless)

Diane Sawyer's Meatloaf

Flambé Pepper Steak

Favorite Fajitas






Feature Recipe


Veal in Wine Sauce

Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.