Jan's Breakfast Scrapple

Ingredients:
12 oz hot or sweet Italian sausage (About 3 sausages)
1 cup yellow cornmeal
4 tablespoons butter
1 tablespoons sugar
1 teaspoon salt
1 can (28 oz.) beef or chicken broth (Preferably beef)
2 tablespoons flour for dredging (Optional)

Directions:
Grease a bread pan 9 x9 inch baking pan.
Cook sausage, crumble into small pieces and set aside. In a saucepot, bring broth to a boil. Add 2 tablespoons of butter, salt and sugar. Turn to low and slowly add in corn meal, stirring constantly. Cook for about 15 minutes, stirring occasionally. When cooked, add sausage to corn meal mixture and still well. Pour mixture into baking pan. Cover and refrigerate until cold, at least 1-2 hours. When cold, slice into 1 inch thick slices. Dredge slices in flour. (Optional) On medium heat, melt 2 tablespoons butter and fry slices of Scrapple for about 5 minutes on each side until golden brown. (The outside should be crispy and the inside soft and mushy.) Serve with eggs.

Veggie Scrapple Substitute about one cup total of sautéed chopped onion, garlic and mushrooms for the sausage.