Amish Apple Scrapple is like the savory version of french toast. It’s loaded with bits of spicy sausage and finely chopped onions. Seasoned with earthy thyme and peppery sage, so you really get all the savory flavors. But don’t worry, Amish Apple Scrapple has hints of your favorite apple variety in every slice and tastes best when slathered in maple syrup, so you don’t miss out on that sweet sunrise sustenance we all love!

Ingredients

  • 3/4 pound bulk pork sausage
  • 1/2 cup onion, finely chopped
  • 4 tablespoons butter, divided
  • 1/2 cup apple, unpeeled and diced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon pepper
  • 3 cups water, divided
  • 3/4 cup cornmeal
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • maple syrup, to taste, for serving

Directions

Step 1 –Grease a 4×8-inch loaf pan.

Step 2 –In a large skillet, cook the sausage and the onions over medium heat until the sausage is no longer pink and the onions are tender, for about 5-7 minutes.

Step 3 –Reserve 2 tablespoons of the drippings in the skillet and discard the remaining drippings.

Step 4 –Set the sausage-onion mixture aside.

Step 5 –In the same pan, add 2 tablespoons of the butter, the apples, the thyme, the sage, and the pepper to the drippings.

Step 6 –Cook the butter mixture in the skillet over low heat until the apples are tender, about 5 minutes.

Step 7 –Transfer the butter mixture away from heat and stir in the sausage-onion mixture. Set it aside.

Step 8 –In a large, heavy saucepan, bring 2 cups of the water to a boil.

Also Read:  Apple Blondies

Step 9 –In a medium bowl, combine the cornmeal, the salt, and the remaining water.

Step 10 –Pour the cornmeal mixture into the boiling water, stirring constantly, and return it to a boil.

Step 11 –Reduce the heat and let the cornmeal mixture simmer, covered, for 1 hour, stirring occasionally.

Step 12 –Transfer the cornmeal mixture from the heat and stir in the sausage mixture.

Step 13 –Pour the scrapple into the prepared loaf pan.

Step 14 –Refrigerate, covered, for at least 8 hours and up to overnight.

Step 15 –Slice the chilled scrapple into 1/2-inch-thick slices.

Step 16 –Sprinkle the flour over both sides of each of the slices.

Step 17 –In a large skillet, heat the remaining butter over medium heat.

Step 18 –Add the flour-coated scrapple slices and cook until both sides are browned.

Step 19 –Serve warm with the syrup.