Fry sausage. Break it up while frying into small pieces till browned. I have had good luck straining the cooked crumbled sausage in a colander and pressing the fat out and then putting it back in the pan and add the onions and garlic to finish browning. The other method is to layer paper towels on the counter and squeeze the fat out. The KEY TO GOOD SCRAPPLE is the sausage needs to be dry and not oily so it sticks together with the heated mush you will be mixing it with. Otherwise, when you go to cut your slices after it is cooled down in the loaf pans, it will crumble apart.
Set sausage mixture aside for later.
Corn meal Mush
In a large pan, stir together cornmeal, salt and 3 cups water. After mixed add the rest of the water. Cook over low heat until it thickens. Careful not to burn or brown or have it stick to the pan bottom. This takes patience. When it gets pretty thick, stir in the sausage mixture and continue to stir. When it gets quit sticky and thick it is done. If you take a spoonful with the large spoon you stirring with, and turn it upside down and about 1/2 sticks to the spoon it is ready to be put in greased loaf pans. Cover and cool in the refrigerator.
Flour thin sliced pieces and fry in a little oil until brown on both sides.
I've had good luck by slicing pieces thin, and baking at 400 on a cookie sheet that has been greased with spray. I do one side for about 10 minutes till brown and then flip. I then but a little butter on the browned side and finish browning the other side for about 7 minutes depending on how thick your slices are. This method works well and the Scrapple is not as oil soaked as when frying and you get a better overall flavor of the Scrapple in my opinion.