2 lbs. fresh pork sausage
1 lg. can evaporated milk
Water mixed with milk to make 3 c.
1 c. yellow cornmeal
1 tbsp. sage
1 tbsp. celery salt

Cook sausage slowly until lightly brown, pour off grease. Combine milk and water, add to sausage. Cook to boiling. Add sage, celery salt and cornmeal. Cook until thick. Pour into loaf pan and when cool, put in refrigerator to set. May be frozen until ready to eat. Remove from pan, slice into 1/4 to 1/2 inch slices and fry. Delicious with egg, pancakes as sandwich with tomatoes.