Pennsylvania Dutch Scrapple

Begin by placing the sausage into a large, deep pan on your stovetop. Heat it over medium-high heat until the sausage is uniformly browned, breaking up any clumps as you go. Remove the cooked sausage from the pan and transfer it to a colander, where it will be rinsed under cold running water until the pieces are small enough to resemble tiny peas.

Next, add the cooked sausage back into the pan along with the sweetened condensed milk. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until it starts to bubble. Immediately introduce the cornmeal and pepper into the mixture, then lower the heat to a gentle simmer. Continue cooking for 5 minutes in total; at this point, the mixture should have thickened and become stiff.

Now, pour the cooked mixture into a 8x4 loaf pan and cover it with plastic wrap. Refrigerate overnight to allow the mixture to set. To serve, cut the chilled loaf into slices that are approximately 1/4 to 1/2 inch thick. Finally, heat the slices in a non-stick pan over medium heat until they are golden brown.