While the bacon cooked I made the mush. It is very simple to make. You just mix 1 C. cornmeal, 1 C. water and 1 tsp. of salt together. While whisking you add 3 C. boiling water and cook stirring until it thickens. Pour it in a greased loaf pan and refrigerate until ready to use.
I used this as a basic recipe.
Instead of ground pork, I used sage sausage. Might as well add as much flavor as possible. I sprinkled in some thyme as well. Add salt and pepper.
Whisk it together and bring to a boil.
Add 1 C. of cornmeal.
Stir until the sausage is cooked and it is thickened.
Finely dice the cooked bacon and add it to the scrapple mixture.
Pour it into a greased loaf pan and place it in the fridge. I will show you how this is prepared tomorrow.
Comments
I missed it terribly out here until we stumbled upon it at the Mennonite butcher shop. It's a slightly different recipe than Philadelphia scrapple - spicier - but I'm happy to have it again. I grew up on it and just love it.
Have a great day!
Christer.