1 c. cornmeal
1 c. milk
1 tsp. sugar
1 tsp. salt
2 3/4 c. boiling water
1/2 lb. bulk pork sausage, cooked and drained
All-purpose flour
2 tbsp. butter

Combine cornmeal, milk, sugar and salt. Gradually stir into boiling water; cook and stir until thickened and bubbly. Cook, covered, over low heat about 10 minutes. Crumble sausage finely; add to cornmeal mixture. Pour into 7 1/2 x 3 1/2 x 2 inch loaf pan. Cover and chill.

To serve, cut scrapple into 1/3 inch thick slices; dip in flour. Fry slowly in butter for 15 to 20 minutes or until lightly browned, turning once. Serve with butter and maple syrup, if desired. Makes 6 servings.