Like your recipe. I make something called so use meat, similar to head cheese. It takes unflavored gelatin, but once chilled you slice it and fry it.

This looks and tastes exactly like my Mom's old Massachusetts recipe for Phildelphia Scrapple, a family breakfast favorite. I forgot about it for years until I stumbled across your recipe. Add more sausage if you like. Either yellow or white cornmeal or polenta is ok. No need to grease the pan as it will come out clean. It must be chilled very well before frying in butter. It may seem strange, but scrapple is delicious with maple syrup.