* 1 large red apple, cored, cut into 1/4-inch dice
* 1 1/2 tablespoons minced fresh thyme or 1 1/2 teaspoon dried thyme, crumbled
* 1 1/2 tablespoons fresh sage, minced or 1 teaspoon dried ground sage
* 1 teaspoon pepper
* 1 1/2 cups yellow cornmeal
* 6 cups water
* 2 teaspoons salt
* All-purpose flour
* Pure maple syrup
Cook sausage in heavy large skillet over medium heat, crumbling with back of fork until cooked through, about 15
minutes. Transfer sausage to paper towels using slotted spoon and drain.
Pour off all but 2 tablespoons butter to
skillet and melt over low heat. Add onion, cover and cook until soft, stirring occasionally, about 5 minutes. Add
apple, thyme, sage and pepper. Uncover and sauté 5 minutes. Add sausage and stir to combine then set aside.
Brush two 9x5x3-inch loaf pans with vegetable oil. Place cornmeal in heavy large saucepan. Gradually whisk in 6
cups water. Add salt and bring to boil, stirring frequently then reduce heat.
Cover partially and simmer until
cornmeal is very thick, stirring frequently, about 40 minutes. Add sausage mixture to cornmeal and stir to combine.
Immediately divide mixture between prepared pans; smooth top then cover and chill overnight. (Can be prepared 3
days ahead.)
Run small sharp knife around pan sides to loosen scrapple then turn out onto work surface. Cut scrapple into 1-
inch thick slices. Dredge in flour while shaking off excess.
Melt 2 tablespoons butter in heavy skillet over medium
heat. Add a few scrapple slices (do not crowd) and cook until brown and crisp, about 3 minutes per side then
transfer to plates. Repeat with remaining butter to skillet as necessary then serve with syrup.
This is as robust a breakfast meal you can get. We like that the sausage and cornmeal loaf is enhanced with diced
apples. We like to top our Apple Scrapple with maple syrup or a poached egg. Indeed, this is an excellent
Christmas recipe, for those intimate holiday brunches with the family.
