Instructions
1. Line a loaf pan with parchment paper and grease with cooking spray.
2. In a large stock pot, heat up the vegetable broth.
3. In a small bowl combine all the dry ingredients. Once the broth is boiling, whisk in the dry ingredients slowly, making sure there are no clumps. Add the sausage and use the whisk to break up the sausage completely into the cornmeal mixture. Continue mashing, stirring and cooking for 10 more minutes.
4. Pour the thick cornmeal mixture into the loaf pan and freeze for 2 hours or refrigerate for 8 hours.
5. When the mixture is ready, lift it out of the pan, using the parchment as handles, slice pieces of the scrapple off, dust in a little bit of flour and pan fry. Serve with a drizzle of maple syrup.