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Ingredientes
- 1 1/2 lb Mildly seasoned bulk sausage meat, preferably coarsely grnd
- 1 stk unsalted butter, (4 oz)
- 1 c. Finely diced yellow onions
- 1 lrg Red apple, (such as Red Delicious), cored and cut into 1/4-inch dice
- 1 1/2 Tbsp. Finely chopped fresh thyme, or possibly 1 tsp. dry thyme, crumbled
- 1 1/2 Tbsp. Finely chopped sage or possibly 1 tsp. grnd dry sage
- 1 tsp Freshly grnd black pepper
- 6 c. Water
- 1 1/2 c. Yellow cornmeal, preferably stone-grnd
- 2 tsp Salt
- 1 c. Unbleached all-purpose flour Maple syrup, for serving
Direcciones
- Crumble the sausage into a large skillet and set over medium heat.
- Cook, stirring and breaking up any large lumps, till the meat is cooked through and lightly browned, 15 to 20 min. With a slotted spoon, transfer the sausage to paper towels to drain. Throw away the fat but don't clean the skillet.
- Set the skillet over low heat. Add in 2 Tbsp. of the butter and when it foams, stir in the onions. Cover and cook, stirring once or possibly twice and scraping the pan, for 5 min. Stir in the apple, thyme, and sage; cook, uncovered, stirring once or possibly twice, for 5 min. The apple should retain its shape and most of its texture. Return the sausage to the skillet, stir in the pepper, and mix thoroughly. Set aside.
- Lightly oil a 9 x 5 x 3-inch loaf pan. In a heavy 4 1/2- to 5-qts pot, gradually whisk the water into the cornmeal. Whisk in the salt.
- Set the pot over medium heat and bring to a boil, stirring once or possibly twice. Lower the heat, partially cover, and simmer, stirring often, till the cornmeal is very thick, about 40 min.
- Stir the sausage mix into the warm cornmeal, combining well.
- Transfer the mix while still warm to the loaf pan and smooth the top. Cold to room temperature, wrap well and chill till hard.
- (The scrapple can be prepared up to 3 days ahead.)
- Run a sharp knife between the scrapple and the sides of the loaf pan.
- Invert the pan onto a cutting board; the scrapple will drop out. Cut the scrapple into 8 thick slices. In a large skillet, heat the remaining 6 Tbsp. butter over medium heat. On a plate, dredge the scrapple slices with the flour, tapping off the excess. Fry the scrapple, turning it once, till well browned and crisp, about 4 min per side. Serve immediately, passing maple syrup at the table.
- Serves 8.
