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Pork Scrapple

Pork bone, such as ribs or shank
Salt to taste
1 cup cold water
1 cup enriched cornmeal
3 cups boiling waterCook pork bone in 3 cups boiling water. (pressure cooker is best) Take all the meat off the bone.Combine cold water, cornmeal and salt. Slowly poor into boiling meat juice, stirring constantly. Bring to boilingpoint, cover and continue cooking over low heat five minutes, stirring occasionally. Pour into a loaf pan. Cool slightly; cover and chill several hours or overnight.When chilled, scrapple is cut into 1/2-inch slices. Fry on lightly greased griddle or in frying pan over medium heat until golden brown.Serve with Maple syrup.One-half pound fried bacon broken in small pieces, may be used instead of pork bone, stirring in after everything else is cooked.

Grits scrapple
Grits Scrapple9 cups salted water1 pound pork sausage1 medium onion, chopped2 cups gritsBreak sausage into small pieces. Add sausage and onion to boiling water. Lower heat to low and cook for 30 minutes.Add grits and cook until thick. Pour into a shallow pan and (Upload by user)

Polenta and sausage
Polenta and Sausage3 1/2 cups very hot tap water1 cup yellow cornmeal1/2 teaspoon salt1 pound Italian pork sausage, cut into 1/4 inch pieces1 onion, chopped2 cloves garlic, chopped1 (16 ounce) can plum tomatoesCombine water, cornmeal and salt in microwave s (Upload by user)

Philadelphia scrapple
Philadelphia Scrapple1 quart water1 cup white cornmeal1 pound pork liver sausage, crumbled or finely chopped3 onions, diced1/2 teaspoon sage1/2 teaspoon thyme1 teaspoon saltPepper, to tasteBring water to boil. Let boil after adding each ingredient in or (Upload by user)

Andouille sausage
Andouille Sausage1 boneless pork butt, ground (about 5 pounds)1/2 cup Rustic Rub1 1/2 teaspoons chili powder1/2 cup paprika1 1/2 teaspoons file powder3 teaspoons freshly ground black pepper1 teaspoon cumin1 1/2 teaspoons crushed red pepper2 teaspoons garli (Upload by user)

Breakfast sausage
font face="arial" size ="4"Breakfast Sausage1 pound ground pork 1/2 tablespoon coarse salt 1/2 teaspoon rubbed sage 1/3 teaspoon rubbed summer savory 1/8 teaspoon ground nutmeg 2/3 teaspoon ground marjoram 1/3 teaspoon ground black pepperMix well, and for (Upload by user)

Chorizo
Chorizo (Mexican Sausage)2 pounds coarsely ground lean pork1/4 pound pork fat, finely chopped (optional)2 tablespoons paprika2 tablespoons pasilla chile powder1 teaspoon coarsely ground black pepper1/2 teaspoon cinnamon1/2 teaspoon ground cloves1/4 teaspoon co (Upload by user)

Country Pork Sausage
Country Pork Sausage4 pounds pork butt, cut up with fat included5 teaspoons salt4 teaspoons ground sage2 teaspoons ground pepper1/2 teaspoon cloves or1 teaspoon ground nutmeg (if desired)1 teaspoon granulated sugarThoroughly mix the seasonings, and spread i (Upload by user)

Creole Sausage
Creole Sausage (Chaurice)4 pounds lean fresh pork2 pounds fat fresh pork2 large onions, minced very fine1 clove garlic, minced very fine1 teaspoon cayenne pepper and chile pepper (very hot)1 teaspoon red pepper3 teaspoons salt2 teaspoons black pepper, finely g (Upload by user)

Italian Sausage
Italian Sausage2 1/2 pounds pork shoulder, butt portion,    trimmed and cut into large chunks1/2 tablespoon coarse kosher salt1 tablespoon dried anise1/2 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepper1/2 teaspoon dried oregano1/ (Upload by user)

Bangers Or Oxford Sausages
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Basic Irish Sausages
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Basic Irish Sausages / From Irish Traditional Food,
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Beer Steamed Sausages
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Blaine`s Venison Sausage
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Cabbage with Sausage
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Caribou Sausage #1
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