1 lb. mild or hot bulk pork sausage
1/2 lb. butter
2 c. chopped onions
1 1/2 c. chopped celery
2 c. soft white bread crumbs
2 eggs, beaten
Salt and pepper to taste
2-3 tbsp. sage
5 c. crumbled yellow corn bread

In a frying pan cook the sausage until done. Remove sausage; drain and set aside. Melt butter; saute onion and celery until crisp-tender.