Offal: It's the New Sushi

I recently read an article declaring offal (left-over animal parts not traditionally consumed as part of American cuisine) could be the next sushi. The recipe below, which appeared in today's Chronicle, graciously calls for sausage rather than having you boil pig innards on your own, but then again, what is sausage?

SCRAPPLE

Prep time: 10 minutes
Cooking time: 1 hour
Chilling time: 2 hours

1 (14-ounce) can chicken broth
1/2 (12- to 16-ounce) package or roll sage-flavored pork sausage, crumbled
1/2 teaspoon dried ground sage
1/2 teaspoon dried ground thyme
1/2 teaspoon salt
Freshly ground black pepper
1 cup plus 3 tablespoons cornmeal
2 tablespoons butter

Combine the broth, sausage, sage, thyme, salt and pepper to taste in a Dutch oven with 3 1/3 cups water; heat to a boil over medium-high heat. Stir in the cornmeal slowly, pressing against the side of the Dutch oven to smooth out any lumps. Lower the heat to a simmer. Cook, stirring occasionally, until the mixture thickens to a mush, 50 minutes to 1 hour.

Remove pan from heat; pour mixture into a buttered 8 1/2-by-4 1/2-inch loaf pan. Cool to room temperature. Cover; refrigerate at least 2 hours.

Cut into 1/3- to 1/2-inch slices. Heat the butter in a large skillet over medium-high heat. Cook slices, in batches, turning once, until golden and crisp, about 3 minutes per side.

Makes 16 servings, each 85 calories (40 percent from fat), 4 grams fat (2 grams saturated), 8 milligrams cholesterol, 10 grams carbohydrates, 3 grams protein, 240 milligrams sodium, 0 fiber.