SHORT-CUT SCRAPPLE

1 cup cornmeal
3/4 tsp. salt
1 cup cold water
3 cups boiling water
1 lb. bulk sausage, crumbled, cooked, and drained

Combine cornmeal, salt, and cold water; pour into boiling water, stirring vigorously. Return to a boil, stirring constantly. Lower heat, cover, and cook about ten minutes, stirring occasionally.

Mix in the sausage meat, creating Short-Cut Scrapple.

Rinse a loaf pan with cold water, and pour in the scrapple mixture. Cool slightly; cover and refrigerate several hours or overnight.

TO SERVE:
Cut into slices and pan-fry in a small amount of butter or margarine until golden brown, about ten minutes per side.

Source: True Grist by Patricia B. Mitchell