Apple Scapple

Step 1: In a skilet over medium heat cook the sausage until cooked through (10-15 minutes); transfer to paper towel lined plate to drain, using a slotted spoon, reserving fat in pan.

Step 2: Lower heat to low and then pour off all but 2 tablespoons of drippings and then add 2 tablespoons butter to skillet.

Step 3: Stir in onion, cover and cook for 3-5 minutes or until onion is soft.

Step 4: Stir in apple and the next 3 ingredients (-pepper); uncover and saute for 5 minutes, and then add the sausage, stirring to combine.

Step 5: Set aside.

Step 6: Brush two loaf pans (9 x 5 ") with vegetable oil.

Step 7: In a large saucepan add the cornmeal and gradually whisk in the 6 cups of water. Add the salt and bring to a boil, stirring frequently; reduce heat and cover partially and let simmer for 40 minutes or until meal is thick.

Step 8: Stir in sausage mixture, stirring to combine and then divide mixture between the two loaf pans; cover and chill overnight. ***may be prepared 3 days ahead of time.

Step 9: Run knife around pan side to loosen and then turn out onto work surface.

Step 10: Cut the scrapple into 1 inch thick slices; dredge in flour, shake off excess.

Step 11: In a skillet over medium heat, add 2 tablespoons butter and then add a few scapula slices at a time, cooking about 3-5 minutes per side.

Step 12: Transfer to plates; repeat with remaining scrapple and adding more butter as necessary.

Step 13: Serve with syrup.