Recipe of Low-Fat Scrapple - Food Recipes

12 oz. (375g) light bulk breakfast sausage (turkey or turkey/pork combo) 1 cup (227 mL) cornmeal, white for choice 1 teaspoon (5 mL) thyme 1 teaspoon (5 mL) salt 2 1/2 c. (570 mL) water Crumble sausage into a two-quart (two-litre) microwavable dish, and cook about 3 minutes, or until partly done. Drain out liquid. Use a potato masher to break the sausage up, or turn out into food processor and chop it a bit; this gets around the problem of crumbling ground meats in many of the dishes I cook. Add remaining ingredients. Cook at 100% power for ten to twelve minutes, stirring twice during that time. When it is good and thick, remove from oven, allow to sit for about 5 minutes while you spray a bread loaf pan with cooking spray. Scrape in the scrapple mixture. Allow to cool thoroughly, then cover and place in refrigerator over night. You will be able to turn this out and slice the scrapple in the morning, but don't try to cut it any thinner than about 1/2 to 3/4". Brown well on each side, using a non-stick pan with no added fat. Serve with maple syrup, or top slices with poached egg.