3 lb. meat with the bone, your choice
3 qt. water
2 c. yellow cornmeal
2 tsp. salt
1 med. onion, minced fine (optional)
1 1/2 tsp. powdered marjoram
1 tsp. sage
1/2 tsp. thyme
Dash of ground cloves

Simmer meat in the water until it falls from the bone easy. Strain off and reserve the broth. Chop the meat real fine. Boil 2 quarts of the broth. Stirring constantly, slowly add the 2 cups of cornmeal. Cook it to a thick mush for 4-5 minutes. Add meat and seasoning, stir well. Pour hot mixture into greased, oblong loaf pans. Refrigerate until cold and firm. (Keeps nicely for a week or two). To serve: Slice 1/4 inch thick and fry in butter. Serve with hot maple syrup. Serves 4-6, according to how hungry they are.

Obviously, one would prepare these sausages in the friendly confines of your kitchen at home, however, don't let this discourage you from whipping up a batch where ever you might get the craving for good homemade sausage. You can even forgo the overnight chilling in the refrigerator and cook up a batch as soon as its made it need be.

Now then, what goes better with sausage than a big stack of homemade hotcakes? I've narrowed my pile of hotcake recipes down to my favorite half dozen. For you folks that aren't familiar with cooking sourdough recipes, I'll include the procedure for making "Sourdough Starter" here because the first recipe is for: