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PON HAUS (SCRAPPLE) 
4 lbs. bulk sausage
4 qts. water
Salt & Pepper
Cornmeal

Boil sausage in 4 quarts water. Remove from broth. Add enough water to bring back up to 4 quarts. Season with salt and pepper. Bring back to boil and sprinkle cornmeal in to form mush. Stir pork back into mixture adding corn meal to thicken. Pour into loaf pans to set. Add enough cornmeal to thicken or it will be too mushy. Can be frozen when set. Slice and fry. (Can be dipped in flour to fry.)
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