Instructions: Crumble the sausage into a large skillet and set over medium heat.

Cook, stirring and breaking up any large lumps, until the meat is cooked through and lightly browned, 15 to 20 minutes. With a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat but do not clean the skillet.

Set the skillet over low heat. Add 2 tablespoon of the butter and when it foams, stir in the onions. Cover and cook, stirring once or twice and scraping the pan, for 5 minutes. Stir in the apple, thyme, and sage; cook, uncovered, stirring once or twice, for 5 minutes. The apple should retain its shape and most of its texture. Return the sausage to the skillet, stir in the pepper, and mix thoroughly. Set aside.

Lightly oil a 9 x 5 x 3-inch loaf pan. In a heavy 4 1/2- to 5-quarts pot, gradually whisk the water into the cornmeal. Whisk in the salt.

Set the pot over medium heat and bring to a boil, stirring once or twice. Lower the heat, partially cover, and simmer, stirring often, until the cornmeal is very thick, about 40 minutes.

Stir the sausage mixture into the hot cornmeal, combining well.

Transfer the mixture while still hot to the loaf pan and smooth the top. Cool to room temperature, wrap well and refrigerate until firm.

(The scrapple can be prepared up to 3 days ahead.)

Run a sharp knife between the scrapple and the sides of the loaf pan.

Invert the pan onto a cutting board; the scrapple will drop out. Cut the scrapple into 8 thick slices. In a large skillet, heat the remaining 6 tablespoon butter over medium heat. On a plate, dredge the scrapple slices with the flour, tapping off the excess. Fry the scrapple, turning it once, until well browned and crisp, about 4 minutes per side. Serve immediately, passing maple syrup at the table.

Serves 8.

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