Post by grannyg on Oct 6, 2015 0:14:52 GMT
This is a wonderful recipe...better than my old one...the brats definitely gave it the old time flavor I was looking for....
Ingredients
•1 (19 oz.) pkg. plain bratwurst links
•1 (16 oz.) roll Sage breakfast sausage
•3 cups water (more or less if needed)
•¼ teaspoon salt
•¼ teaspoon onion powder (feel free to add more of these spices to your taste)
•¼ teaspoon garlic powder
•¼ teaspoon thyme leaf (1/8 if using ground thyme)
•a dash of cayenne pepper (or more!)
•optional* ground sage (1/4 tsp.)
•1 cup white corn meal
•1 teaspoon restaurant style black pepper (or coarse)
•optional* more sage
•2-3 Tablespoons canola oil for frying (necessary for a nice crispy crust)
•Tip* If you like really hot scrapple, you can substitute the roll of Sage Sausage for Hot Breakfast sausage but make sure to add some sage to your recipe for that real scrapple taste!
Instructions
1.Remove bratwurst links from their casings, discard the casings and put the meat into a large saucepan/pot.
2.Add roll of sausage to the pot. Begin mashing with a fork. Add the water. Continue mashing and stirring while cooking on high heat. About 10 minutes.
3.Add salt and the rest of the seasonings, except the black pepper.
4.After the sausage broth is completely cooked, remove from burner and let cool for 25 minutes.
5.Pour mixture into the blender and pulse several times until finely ground.
6.Pour back into the pot and turn to low heat.
7.Gradually whisk in the corn meal, whisking and stirring constantly until mixture is like thick oatmeal.
8.Add the pepper.
9.Pour mixture into non-stick loaf pans and cover with plastic wrap.
10.Chill over night. It must chill overnight to set. When ready to serve, use a butter knife to loosen the edges to remove from pans. Tap on counter upside down.
11.Slice into ¼ inch slices.
12.Heat oil in a non-stick frying pan over medium heat, fry on both sides until browned.
13.Makes 4 small loaves or two larger.