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SCRAPPLE (BREAKFAST MEAT) 
1 1/2 c. yellow cornmeal
1 c. water
1 1/2 lb. pork sausage (hot or mild)
1 1/4 tsp. sage
1/2 tsp. salt
1 tbsp. parsley flakes
1 (10 3/4 oz.) can chicken broth

In small bowl, blend cornmeal and water. In large saucepan, combine pork sausage, salt, sage, parsley and broth. Gradually stir in 2 cups water. Break sausage in pieces. Bring to boil. Slowly add cornmeal to mix. Stir constantly with wire whisk. Simmer 10 to 15 minutes. Pour in 2 (9x5x3 inch) loaf pans. Cool in refrigerator. Slice and roll in flour. Fry until crisp on both sides. Use small amount of oil to fry.
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