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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Just the aroma of this cooking at breakfast takes me back to my days growing up in Pennsylvania. This recipe was a favorite at home and at church breakfasts. Ingredients:
3/4 pound bulk pork sausage |
1/2 cup finely chopped onion |
2 tablespoons butter or margarine |
1/2 cup diced unpeeled apple |
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 king arthur unbleached all-purpose flour |
additional butter for frying |
maple syrup |
Directions:
1. In a skillet, cook the sausage and onion until sausage is not longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside. Reserve 2 tablespoons drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside. In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8-in. x 4-in. loaf pan. Cover and chill 8 hour or overnight. Slice 1/2 in. thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup. Yield: 6-8 servings.
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