Presents

"Apple Sausages with Cornmeal Mush"

Recipe Source: Family Breakfast Brighteners (Card 4) from The Betty Crocker Recipe Card Library Pork & Ham Recipe File Serving Size: Makes 5 servings

Amount Ingredient 1 cup water 1/3 cup red cinnamon candies Few drops red food color 3 tart red apples, cored and cut into 1/2 inch rings 1 pound pork sausage links 3 tablespoons water Cornmeal Mush:   1 cup cornmeal 1 cup cold water 3 cups boiling water 1 teaspoon salt 2 tablespoons butter   Flour

Preparation Instructions:

In large saucepan, heat 1 cup water, the candies and food color until candies melt. Place apple rings in syrup; simmer until tender, about 20 minutes.

Place links in skillet; add 3 tablespoons water. Cover; simmer 8 minutes. Remove cover; cook until well done, turning sausages to brown evenly. Serve hot sausage links and apple rings with Cornmeal Mush.

Cornmeal Mush: Grease loaf pan, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 inches. Mix cornmeal and cold water in saucepan. Stir in boiling water and salt. Cook, stirring constantly, until mixture thickens and boils. Cover; cook over low heat 10 minutes. Spoon in loaf pan. Cover; refrigerate overnight.

Unmold mush; cut as needed into 1/2 inch slices. Refrigerate leftover mush. Melt butter in skillet. Coat slices with flour. Brown on each side. Enough for 9 servings.

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