Recipe

Apple Skillet Cake With Port And Currant Jelly Recipe


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Ingredients
  • 1 c Unbleached all-purpose flour
  • 6 c Water
  • 1 1/2 tb Finely minced fresh thyme; or 1 tsp dried thyme, crumbled
  • 1 ts Freshly ground black pepper
  • 1 lg Red apple; , cored & cut into 1/4-inch dice
  • 2 ts Salt
  • 1 1/2 c Yellow cornmeal; preferably stone-ground
  • 1 c Finely sliced yellow onions
  • Maple syrup; for serving
  • 1 1/2 tb Finely minced sage or 1 tsp ground dried sage
  • 1 Stick unsalted butter;
  • 1 1/2 lb Mildly Spice uped bulk sausage meat; preferably coarsely ground

Directions
  • Step #1 Crumble the sausage into a large skillet & set over med-heat/flame.
  • Step #2 Cook, until the meat is cooked through & lightly browned, stirring & breaking up any large lumps, 15 to 20 mins.
  • Step #3 With a slotted spoon, transfer the sausage to paper towels to drain.
  • Step #4 Discard the fat but do not clean the skillet.
  • Step #5 Set the skillet over low heat/flame.
  • Step #6 Add 2 tbsp of the butter and when it foams, stir in the the onions.
  • Step #7 Cover & cook, stirring once or twice & scraping the pan, for 5 mins.
  • Step #8 stir in the the apple, thyme, uncovered, & sage; cook, stirring once or twice, for 5 mins.
  • Step #9 The apple should retain its shape & most of its texture.
  • Step #10 Return the sausage to the skillet, stir in the the pepper, & mix thoroughly.
  • Step #11 Set aside.
  • Step #12 Lightly oil a 9 x 5 x 3-inch loaf pan.
  • Step #13 In a heavy 4 1/2- to 5-quarts pot, slowly whisk the water into the cornmeal.
  • Step #14 Whisk in the salt.
  • Step #15 Set the pot over med-heat/flame & bring to a boil, stirring once or twice.
  • Step #16 Lower the heat, & let simmer, until the cornmeal is very thick, partially cover, stirring often, about 40 mins.
  • Step #17 Stir the sausage mixture into the hot cornmeal, combining well.
  • Step #18 Transfer the mixture while still hot to the loaf pan & smooth the top.
  • Step #19 Cool to about room temp, wrap well & put in the fridge until firm.
  • Step #20 (The scrapple can be prepared up to 3 days ahead.
  • Step #21 ) Run a sharp knife between the scrapple & the sides of the loaf pan.
  • Step #22 Invert the pan onto a cutting board; the scrapple will drop out.
  • Step #23 Cut the scrapple into 8 thick slices.
  • Step #24 In a large skillet, heat the remaining 6 tbsp butter over med-heat/flame.
  • Step #25 On a plate, dredge the scrapple slices with the flour, tapping off the excess.
  • Step #26 Fry the scrapple, until well browned & crisp, turning it once, about 4 mins per side.
  • Step #27 Serve as soon as possible, passing maple syrup at the table.
  • Step #28 Serves 8.
  • Step #29 From Cooking for the Weekend by Michael McLaughlin (.
  • Enjoy the Apple Skillet Cake with Port And Currant Jelly recipe

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Side Dishes / Misc
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