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Submitted by: Ginny Clarke from Independence, MO
Originally shared on the web 03/04/2011

2 lbs. ground pork sausage
7-1/2 c. water, divided
1-1/2 t. salt
3/4 t. dried sage
1-1/2 c. yellow cornmeal
2 to 3 T. oil

Break up sausage in a medium saucepan; add 6 cups water. Heat to boiling; reduce heat and simmer for 20 minutes. Drain sausage, reserving 4-1/2 cups broth. Return sausage and reserved broth to pan; add salt and sage. Bring to a boil. In a mixing bowl, combine cornmeal with remaining water; gradually stir into sausage mixture. Cover and cook over low heat for 10 minutes, stirring occasionally. Pour into 2 ungreased 9"x5" loaf pans; cool and chill overnight. Remove from pans and slice 1/4 to 1/2-inch thick. Heat oil in a skillet over medium heat and fry until golden. Serves 8 to 10.