|Pork sausage||1 1⁄2 Pound|
|Yellow corn meal||1 Cup (16 tbs)|
In saucepan, break sausage in small pieces.
Add 4 cups water, stirring to separate meat.
Heat to boiling; reduce heat; simmer 20 minutes.
Drain meat; reserving 3 cups of stock.
Add salt and sage to stock; bring to boiling.
Combine corn meal and 1 cup cold water; gradually stir into stock.
Cover; cook over low heat 10 minutes, stirring occasionally.
Add sausage, pour into 9 1/2x5x3 inch loaf pan.
Cool; chill overnight.
Slice, fry and serve as for Fried Corn meal Mush.