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IBrij (Scrapple)
Norene Brown, Fort Wayne

1-1/2 lbs. bulk pork sausage
4 cups cold water
1 tsp. salt
1/2 tsp. sage
1 cup yellow corn meal
1 cup cold water
fat for frying

In a large saucepan, break sausage into small pieces. Add water, stirring to separate meat. Simmer 20 min. Drain meat, reserving 3 cups stock. Add salt and sage to stock. Refrigerate stock until fat has hardened; remove most of the fat. Bring stock to boil. Combine corn meal and cold water; gradually add to stock, stirring constantly. Cover and cook over low heat for 10 minutes, stirring constantly. Put in loaf pan and chill overnight. Slice scrapple 1/2 " thick. Fry slices in a little hot fat until golden brown, turning once. Serve hot with syrup.

 


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