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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple fin this area. Ingredients:
1/2 pound bulk pork sausage |
4 cups water |
1 cup grits |
1 teaspoon salt |
1 teaspoon pepper |
dash cayenne pepper |
1/4 cup butter, cubed |
1 cup (4 ounces) shredded cheddar cheese |
additional butter |
maple syrup |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage.
2. Press into a greased 9-in. x 5-in. loaf pan. Cover and refrigerate for 1 hour or until cool.
3. Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup. Yield: 8-10 servings.
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