Carl DeCook
Carl DeCook

Scrapple

Stella Lincoln’s Scrapple

(Carl’s grandmother)

She probably got it fromher Mom

Sally Gentle Duke Lincoln

From about 1865ish

 

updated from the original which called for scraps..mostly from pigs,,

 

       1 Lb.          Well seasoned pork sausage (I use Jimmy Deans, now)

       2 & ½ C   water

       1 & ¼ C    yellow corn meal

      (you may vary water and corn meal as you try it in various consistencies)

 

1) Break up sausage and cook in boiling water for 20 minutes, or so (until you are sure it is          fully cooked). (I use a hand electric mixer to make sure the sausage gets evenly                       separated.)

 

2)   Add corn meal by sprinkling through fingers while stirring vigorously (so it will not lump) until it is the consistency in which a wooden spoon will stand up in the middle, alone (practice makes perfect).

(Grandma Lincoln used a wooden spoon to stir in the corn meal.  I use a hand mixer or any spoon.)

3)    Have a loaf pan greased (I use Pam). Mold immediately in loaf pan and refrigerate covered. Press in firmly and make sure it is packed in well.

4)    After 12-14 hours, slice into ½ inch slices, dust with flour and fry in butter (margarine doesn't work) until brown on both sides.

 

Serve with molasses, syrup, or jam or whatever you like.

 

I  tried to cut down on the fat content by refrigerating the sausage and water overnight and then taking off the hardened fat. Then, re-heating and mixing in the corn meal. BUT, it just didn’t taste the same.