1 1/2 lb. bulk sausage
4 c. water
1 tsp. salt
1/2 tsp. sage
1 c. yellow cornmeal
1 c. additional water

Boil the sausage in the 4 cups of water for 20 minutes. Drain, but reserve 3 cups of the stock. Add the salt and sage to the stock and bring to boil. Combine the cornmeal with one cup water and gradually add it to the boiling stock, stirring constantly. Cover and cook over low heat 10 minutes. Crumble the cooked sausage and stir it into the cornmeal mixture. Pour into loaf pan and refrigerate overnight. This will keep indefinitely when wrapped securely in foil.

To serve, slice, flour, and fry over medium heat until crisp on both sides.