1½ lbs sausage
3 cups water
1¼ tsp salt
1 tsp sage
1½ cups yellow corn meal
1½ cups cold water
In large saucepan, break sausage in small pieces and add water, stirring to separate meat. Heat to boiling, reduce heat and simmer 20 minutes. Drain, reserving liquid and adding enough water to make 4½ cups stock and water total. (If meat is lean, use as is; if there is excess fat, remove and replace with equal amount of water. Need to cool liquid long enough for fat to separate.)
While meat is simmering, mix together salt, sage, corn meal. Stir in cold water. (Drained sausage is set aside and added last).
Bring exact 4 1/2 cups reserved stock/water to a boil. Add corn meal mixture, careful of splattering (helpful if one person stirs water and other person adds corn meal) Cook slowly for 10 minutes, stirring most of the time. Add meat. Pour into loaf pan. Cool and chill overnight. Slice & fry in a little hot fat until golden, turning once. Serve with maple syrup.
