12 oz. (375g) light bulk breakfast sausage (turkey or turkey/pork
 combo)
 1 cup (227 mL) cornmeal, white for choice
 1 teaspoon (5 mL) thyme
 1 teaspoon (5 mL) salt
 2 1/2 c. (570 mL) water
 
 Crumble sausage into a two-quart (two-litre) microwavable dish, and cook
 about 3 minutes, or until partly done.  Drain out liquid.  Use a
 potato masher to break the sausage up, or turn out into food
 processor and chop it a bit; this gets around the problem of
 crumbling ground meats in many of the dishes I cook.
 
 Add remaining ingredients.
 
 Cook at 100% power for ten to twelve minutes, stirring twice during
 that time.  When it is good and thick, remove from oven, allow to
 sit for about 5 minutes while you spray a bread loaf pan with
 cooking spray.  Scrape in the scrapple mixture.  Allow to cool
 thoroughly, then cover and place in refrigerator over night.  You
 will be able to turn this out and slice the scrapple in the morning,
 but don't try to cut it any thinner than about 1/2 to 3/4".  Brown
 well on each side, using a non-stick pan with no added fat.  Serve
 with maple syrup, or top slices with poached egg.

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