Our Amish Scrapple can be prepared a day ahead and fried up when you're craving something hearty and flavorful. Coat an 8- x 4-inch loaf pan with cooking spray. In a large skillet over medium-high heat, cook sausage 5 to 7 minutes, or until browned, stirring occasionally. Drain fat. Add broth and milk and bring to a boil.
—Marion Lowery, Medford, Oregon In a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onion is tender. Remove from skillet; set aside. Discard all but 2 tablespoons drippings.
Once sausage is done take pan off heat and add red pepper flakes and sage. Add cornmeal and mix throughly and pour into loaf pan. Refrigerate until completely cooled. Slice and fry in frying pan with cooking spray. “This is a recipe I learned from my Dad whose family was from Conshocken, PA.”
Our standby on butcher days is the deer sausage we make each year. Mixing half venison and half pork, we add breakfast sausage seasoning, resulting in a delicious combination, perfect for burgers, sausage gravy, or even browned for casseroles or soups!