Scrapple, a traditional Pennsylvania Dutch favorite, is a meaty griddled breakfast dish still featured on menus throughout the mid-Atlantic states. I’m a fan, but I’ve come up with my own variation that’s a little bit Italian (not that any real Italian would ever make it). You start with well-seasoned hot fennel sausage (you can make a small batch for this recipe or buy good-quality Italian sausage), crumbled and lightly fried, and a pot of cooked polenta. Stir them together, and pour into a pie plate to cool. You want to let the whole thing firm up, so do it a day or two in advance. Then cook thick wedges in olive oil until browned and crisp. Good for breakfast, lunch, or supper, and especially nice with a garlicky radicchio salad.
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Make Ahead Tips
The sausage can be made and stored in the refrigerator up to 3 days ahead, or wrap the sausage well and freeze it for future use.
You can substitute store-bought spicy Italian fennel sausages.Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers.
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