Time: 9 hours 30 minutes
Yield: 8 servings
Amish Apple Scrapple is like the savory version of french toast. It's loaded with bits of spicy sausage and finely chopped onions. Seasoned with earthy thyme and peppery sage, so you really get all the savory flavors. But don't worry, Amish Apple Scrapple has hints of your favorite apple variety in every slice and tastes best when slathered in maple syrup, so you don't miss out on that sweet sunrise sustenance we all love!
Ingredients
• 3/4 pound bulk pork sausage • 1/2 cup onion, finely chopped • 4 tablespoons butter, divided • 1/2 cup apple, unpeeled, diced • 3/4 teaspoon dried thyme • 1/2 teaspoon ground sage • 1/4 teaspoon pepper • 3 cups water, divided • 3/4 cup cornmeal • 1 teaspoon salt • 2 tablespoons all-purpose flour • maple syrup, to taste, for servingDirections
Grease a 4x8-inch loaf pan.
In a large skillet, cook the sausage and onion over medium heat until the sausage is no longer pink and the onions are tender, for about 5-7 minutes.
Save 2 tablespoons of the drippings from the sausage mixture in the skillet and discard the remaining drippings.
Set the sausage and onion aside.
Add 2 tablespoons of butter with the apple, thyme, sage, and pepper to the drippings.
Cook the drippings mixture in the skillet over low heat until the apples are tender, about 5 minutes.
Transfer the drippings mixture away from heat and stir in the sausage and onion mixture. Set aside.
In a large, heavy saucepan, bring 2 cups of water to a boil.
In a medium bowl, combine the cornmeal, salt, and remaining water.
Pour the cornmeal mixture into the boiling water, stirring constantly. Return to a boil.
Reduce the heat and let the cornmeal mixture simmer, covered, for 1 hour, stirring occasionally.
Transfer the cornmeal mixture from the heat and stir in the sausage and onion mixture.
Pour the scrapple into the prepared loaf pan.
Refrigerate, covered, for at least 8 hours or overnight.
Slice the chilled scrapple into 1/2-inch-thick slices.
Sprinkle the flour over both sides of each slice.
In a large skillet, heat the remaining butter over medium heat.
Add the slices and cook until both sides are browned.
Serve with syrup.
