2 lbs. pork sausage
1 can (13 oz.) evaporated milk
3 c.water
1 1/2 c. yellow cornmeal
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
3 or 4 tbsp. shortening
1/2 c. cornmeal & 1/2 c. flour mixed

Brown sausage and drain. Combine milk and water. Measure 4 cups liquid and add to sausage. (Reserve remaining liquid for dipping.) Heat sausage mixture to boiling and slowly stir in cornmeal and salt and pepper. Cook 5 minutes, stirring constantly. Pour into greased loaf pan and chill until firm. Cut into 1/2 inch slices. Dip into beaten eggs and remaining liquid. Coat with cornmeal-flour mixture and brown in shortening (or oil). Serve hot with syrup or plain.