1 1/2 lbs. bulk sausage
1 qt. water
1 tsp. salt
1/2 tsp. yellow cornmeal

Combine sausage and water in a heavy saucepan crumbling sausage into pieces. Simmer for about 20 minutes. Strain to remove meat, reserving the liquid. Measure 1 quart of the liquid. Add salt and sage and cornmeal very slowly. Cook, stirring constantly until thick, about 10 minutes. Add sausage meat and mix well. Pour into a 5 x 9 inch loaf pan. Cover and chill.

For breakfast slice scrapple about 1/4 inch thick and fry in butter until crusty brown on both sides. Good with pancakes and syrup or eggs.