HELP! NEED APPLE SCRAPPLE Bread Recipe!?

I live on the west coast where there aren't any Great Harvest bread stores. I loved their Apple Scrapple bread. Does anyone have the recipe for it or something like it?


Thanks!!!HELP! NEED APPLE SCRAPPLE Bread Recipe!?
Apple Scrapple


Yield: 6-8 servings





3/4 pound bulk pork sausage


1/2 cup finely chopped onion


2 tablespoons butter or margarine


1/2 cup diced unpeeled red apple


3/4 teaspoon dried thyme


1/2 teaspoon ground sage


1/4 teaspoon pepper


3 cups water, divided


3/4 cup cornmeal


1 teaspoon salt


2 tablespoons all-purpose flour


Additional butter for frying


Maple Syrup





In a skillet, cook the sausage and onion until sausage is no longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside.





Reserve 2 Tbsp drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside.





In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8x4x2-inch loaf pan. Cover and chill 8 hours or overnight.





Slice 1/2 inch thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup.HELP! NEED APPLE SCRAPPLE Bread Recipe!?
since when is there sausage in apple scrapple? Report Abuse

Ingredients





1 1/2 lbs. mildly seasoned bulk sausage meat, preferably coarsely ground


1 stick (4 oz.) unsalted butter


1 c. finely diced yellow onions


1 large red apple (such as Red Delicious), cored and cut into 1/4-inch dice


1 1/2 tbsps. finely minced fresh thyme, or 1 tsp. dried thyme, crumbled


1 1/2 tbsps. finely minced sage or 1 tsp. ground dried sage


1 tsp. freshly ground black pepper


6 c. water


1 1/2 c. yellow cornmeal, preferably stone-ground


2 tsps. salt


1 c. unbleached all-purpose flour


maple syrup, for serving





Directions





Crumble the sausage into a large skillet and set over medium heat. Cook, stirring and breaking up any large lumps, until the meat is cooked through and lightly browned, 15 to 20 minutes. With a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat but do not clean the skillet.





Set the skillet over low heat. Add 2 tbsps. of the butter and when it foams, stir in the onions. Cover and cook, stirring once or twice and scraping the pan, for 5 minutes. Stir in the apple, thyme, and sage; cook, uncovered, stirring once or twice, for 5 minutes. The apple should retain its shape and most of its texture. Return the sausage to the skillet, stir in the pepper, and mix thoroughly. Set aside.





Lightly oil a 9 x 5 x 3-inch loaf pan. In a heavy 4 1/2- to 5-qt. pot, gradually whisk the water into the cornmeal. Whisk in the salt. Set the pot over medium heat and bring to a boil, stirring once or twice. Lower the heat, partially cover, and simmer, stirring often, until the cornmeal is very thick, about 40 minutes.





Stir the sausage mixture into the hot cornmeal, combining well. Transfer the mixture while still hot to the loaf pan and smooth the top. Cool to room temperature, wrap well and refrigerate until firm. (The scrapple can be prepared up to 3 days ahead.)





Run a sharp knife between the scrapple and the sides of the loaf pan. Invert the pan onto a cutting board; the scrapple will drop out. Cut the scrapple into 8 thick slices. In a large skillet, heat the remaining 6 tbsps. butter over medium heat. On a plate, dredge the scrapple slices with the flour, tapping off the excess. Fry the scrapple, turning it once, until well browned and crisp, about 4 minutes per side. Serve immediately, passing maple syrup at the table. Serves 8.