This recipe was clipped from a newspaper or magazine, date is unknown but the recipes in this collection were mainly from the 1940s through to the 1960s. Recipe is typed below along with a scanned copy.
SAUSAGE SCRAPPLE
1/2 lb. pork sausage meat
2 1/2 cups meat broth or water
1 cup corn meal
1 tsp. salt
1/4 tsp. pepper
1 tsp. poultry seasoning
Cook the sausage in a large frying pan about 5 minutes, stirring and tossing it about in the pan with a fork. Drain off any excess fat. Add the liquid, bring to boiling point, then sift in the corn meal slowly, stirring constantly. Cook until the mixture thickens. Season, cover, and cook very slowly for 15 minutes. Turn into a small, previously wet, loaf pan. Cool, chill, then slice and brown in a little hot fat. Serve with tomato sauce or brown gravy.