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

In a saucepan, combine the 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 the 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. In a skillet, melt butter over medium heat. Brown scrapple on both sides. Serve with maple syrup if desired. Yield: 6 servings.