Southern Scrapple

1/2 pound bulk pork sausage
4 cups water
1 cup grits
1 teaspoon salt
1 teaspoon pepper
Dash cayenne pepper
1/4 cup butter or margarine, cubed
1 cup (4 ounces) shredded cheddar cheese
Additional butter or margarine
Maple syrup

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened.

Stir in butter and cheese until melted. Stir in the sausage. Press into a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and refrigerate for 1 hour or until cool.

Remove scrapple from pan; cut into 1/2-in. slices. Fry in a skillet in butter until browned on both sides, adding more butter as needed. Serve warm with syrup. Makes 8-10 servings.