2 1/2 c. reg. strength chicken broth
1 c. yellow cornmeal
1/2 lb. bulk pork sausage
1 tsp. poultry seasoning
1/4 tsp. pepper
Salt
3 tbsp. butter
Syrup or hot cooked eggs

In a small container, blend 1 cup of the broth with the cornmeal. In a wide frying pan over medium heat, cook the sausage until crumbly and brown, then add the remaining broth and bring to a boil. Slowly add the cornmeal mixture, stirring constantly. Add the poultry mixture, stirring constantly. Add the poultry seasoning and pepper. Reduce heat, cover and simmer until very thick, about 15 minutes. Stir several times. Season to taste with salt. Spoon into a 4"x8" loaf pan and chill until firm, at least 2 hours or as long as 2 days. (Can freeze for longer periods of storage.)

To Serve: Turn out loaf and cut into 1/2" thick slices. Heat 2 tablespoons of butter in a wide frying pan over medium high heat, add slices and cook until browned on both sides, adding more butter or oil as needed (I flour the pieces lightly before browning). Serve with syrup or with eggs.