Pennsylvania Dutch Scrapple - cooking recipe

Ingredients

1 1/2 lbs bulk pork sausage
4 cups water
1 teaspoon salt
1/2 teaspoon sage
1 cup cornmeal
1 cup cold water

Preparation

Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
Reduce heat, cook for 20 minutes.
Then drain meat, reserving 3 cups stock.
Add salt and sage to stock, bring to boiling.
Combine cornmeal and 1 cup of cold water.
Gradually add stock, stirring constantly.
Cover and cook over low heat for 10 minutes. Stir occasionally.
Then add sausage, stir it all together and pour into loaf pan.
Refrigerate overnight.
Next morning slice and fry until set.
NOTE: Cooking time does not inclue refregerating over night.