Apple Sausages With Cornmeal Mush


1 cup water
1/3 cup red cinnamon candies
Few drops red food color
3 tart red apples, cored and cut into 1/2" rings
1 lb. pork sausage links
3 tbsp. water
Cornmeal Mush (below)

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 tbsp. 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.

5 servings

Cornmeal Mush:

1 cup cornmeal
1 cup cold water
3 cups boiling water
1 tsp. salt
2 tbsp butter

Grease loaf pan, 9x5x3" or 8 1/2 x 4 1/2 x 2". 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 into loaf pan. Cover; refrigerate overnight.

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

Enough for 9 servings.