Mix the cold water and bouillon cubes (if I don't have broth, I use "Better Than Bouillon" instead of bouillon) in a saucepan, or use broth. Add cornmeal. Bring to a boil slowly, stirring frequently. Cornmeal will lump up quickly, if you don't start it with cold water, and don't keep stirring it.
Reduce to a slow simmer, continuing to stir often, for about an hour. Not only will the cornmeal absorb all that liquid, you may have to add more. Cook it the full hour until thick and silky and very smooth.
Meanwhile, fry the sausage, breaking it up as fine as you can. Drain it very well, pouring off the grease then letting the sausage drain on a paper towel set on top of some newspaper.
When done, mix the sausage into the mush very thoroughly. Pour the mixture into a lightly greased loaf pan and smooth the top. Cover and refrigerate overnight. It will solidify into a solid loaf.
To serve: Turn the scrapple out of the pan. It should fall out easily, but you may have to run a knife along the sides. Slice it 3/4 of an inch thick. Place in a medium hot skillet, and saute until it is golden brown and crispy. Turn and repeat. Enjoy!
By Free2B from North Royalton, OH
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Slice up the whole package. Wrap each slice in wax paper sheet. (I buy the sheets by the box!). Put wrapped sheets into a freezer bag or container. Put a frozen slice right onto pan and cook.