1 c. cornmeal
1 c. milk
1 tsp. sugar
1 tsp. salt
2 3/4 c. boiling water
1/2 lb. bulk pork sausage (cook and drain)

Combine cornmeal, milk, sugar and salt. Gradually stir into boiling water, cook and stir until thickened and bubbly. Cook covered over low heat about 10 minutes. Crumble sausage finely, add to cornmeal mixture. Pour into 7 1/2 x 3 1/2 x 2 inch loaf pan. Cover and chill.

To serve cut into slices and dip in flour. Fry slowly in butter. Fry for about 15 to 20 minutes.