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.
Combine cornmeal and buckwheat. Slowly stir 2 cup cold water into mixture. Then add that mix a little at a time to meat, keeping it simmering continuously. Lower heat so scrapple will not scorch, stirring occasionally and watching carefully.
The original scrapple recipes (“Pon Haus” in Pa. Dutch) were created to eliminate waste and use as much of the butchered animal as possible so original scrapple was made of hog offal, such as the head, heart, liver, and other trimmings. Seasonings, like sage, black pepper, and others are added to broth.
Chop the bacon into pieces and cook over medium high heat until nearly crisp before adding the onions and cooking through. Preheat your oven to 350 degrees while the bacon cooks. Mix: The part I enjoy most about making a cheesy Amish breakfast casserole is that it is so simple. Throw everything together, and bake it!