Instructions: PAN: 12 BY 20 BY 2 1/2" STEAM TABLE PAN TEMPERATURE: 400 F. GRIDDLE :
1. COOK SAUSAGE IN ITS OWN FAT UNTIL SAUSAGE LOSES ITS PINK COLOR, ABOUT 10 MINUTES, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD HOT WATER TO MEAT; BRING TO A SIMMER.

3. MIX CORNMEAL, FLOUR, SOUP & GRAVY BASE, POULTRY SEASONING AND CUMIN TO- GETHER; ADD COLD WATER. STIR UNTIL MIXTURE IS SMOOTH.

4. ADD CORNMEAL MIXTURE TO SIMMERING MEAT, STIRRING CONSTANTLY.

BRING TO A BOIL; LOWER HEAT; CONTINUE TO COOK 15 MINUTES STIRRING FREQUENTLY. (MIXTURE WILL BE THICK).

5. POUR AN EQUAL AMOUNT INTO EACH PAN. COVER; REFRIGERATE SEVERAL HOURS UNTIL FIRM OR OVERNIGHT.

6. CUT INTO 3 EQUAL SECTIONS LENGTHWISE; THEN INTO 1/2" SLICES.

7. DREDGE EACH SLICE IN FLOUR; FRY ON WELL GREASED GRIDDLE UNTIL BROWNED AND CRISP, ABOUT 8 MINUTES PER SIDE.

NOTE:

1. IN STEP 7, SCRAPPLE MAY BE SERVED WITH HOT MAPLE SYRUP.

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 2 SLICES

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