Scrapple

By Arleen Taft Johnson

• 1 lb pork sausage
  • Brown and then drain grease and set aside.
• 2 cans evaporated milk
• 2 c water
  • Bring to a boil.
• 2 c cornmeal
• 1/8 tsp pepper
• 1/4 tsp salt
  • Add to the boiling milk and water.  Boil for 5 minutes and stir constantly to avoid scorching.

Add sausage and pour into 2 greased bread pans.  Chill in the fridge overnight.

Slice into 1/4 inch slices and roll in cornflake crumbs. Fry in hot oil.
This is a recipe that came from Norway, and it’s a tradition to make it at Christmas every year.  We have it for Christmas breakfast after we open presents (right hand side of the picture).  Dad loves it so much that he’s been known to hide a few pieces of scrapple and then be eating it a few days later and we’re all jealous and want to know where he got it from!