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Add a photoServings: 6
Ingredients
- 2 1/2 c. reg. strength chicken broth
- 1 c. yellow cornmeal
- 1/2 pound bulk pork sausage
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- Salt
- 3 tbsp. butter
- Syrup or possibly warm cooked Large eggs
Directions
- In a small container, blend 1 c. of the broth with the cornmeal. In a wide frying pan over medium heat, cook the sausage till crumbly and brown, then add in the remaining broth and bring to a boil. Slowly add in the cornmeal mix, stirring constantly. Add in the poultry mix, stirring constantly. Add in the poultry seasoning and pepper. Reduce heat, cover and simmer till very thick, about 15 min. Stir several times. Season to taste with salt. Spoon into a 4"x8" loaf pan and refrigeratetill hard, at least 2 hrs or possibly as long as 2 days. (Can freeze for longer periods of storage.)
- To Serve: Turn out loaf and cut into 1/2" thick slices. Heat 2 Tbsp. of butter in a wide frying pan over medium high heat, add in slices and cook till browned on both sides, adding more butter or possibly oil as needed (I flour the pcs lightly before browning). Serve with syrup or possibly with Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 146 | 51% |
| Total Fat 16.39g | 20% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.08g | |
| Cholesterol 42mg | 14% |
| Sodium 445mg | 19% |
| Potassium 219mg | 6% |
| Total Carbs 26.16g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.45g | 2% |
| Protein 8.71g | 14% |
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