1 c. cornmeal
1 c. milk
1 tsp. sugar
1 tsp. salt
2 tbsp. butter
2 3/4 c. boiling water
8 oz. pork sausage, cooked, drained, and crumbled
All-purpose flour
Maple syrup (optional)

In a saucepan, combine cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook covered, 10 minutes longer or until very thick, stirring occasionally. Remove from heat and stir in sausage. Pour into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be very full).

Cover with plastic wrap and refrigerate. To serve, unmold and cut into 1/3 inch slices. Dip both sides in flour. In a skillet, melt butter over medium heat. Brown scrapple on both sides. Serve with maple syrup. Yield: 6 servings.