1 1/2 lb. bulk sausage
1 tsp. salt
1/2 tsp. sage
1 c. yellow corn meal

Break sausage into small pieces and place in large saucepan. Add 4 cups water, stirring to separate meat. Bring to boil, then simmer for 20 minutes. Drain meat, reserving 3 cups of stock. Add salt and sage. Bring to boil.

Combine corn meal with 1 cup cold water and gradually add to stock, stirring constantly. Cover, cook over low heat 10 minutes, stirring occasionally. Add sausage, pour into loaf pan. Cool and chill overnight. Slice and fry and serve with syrup.