Print
Email
Add a photoServings: 8
Ingredients
- 1 1/2 pound bulk sausage
- 4 c. water
- 1 teaspoon salt
- 1/2 teaspoon sage
- 1 c. yellow cornmeal
- 1 c. additional water
Directions
- Boil the sausage in the 4 c. of water for 20 min. Drain, but reserve 3 c. of the stock. Add in the salt and sage to the stock and bring to boil. Combine the cornmeal with one c. water and gradually add in it to the boiling stock, stirring constantly. Cover and cook over low heat 10 min. Crumble the cooked sausage and stir it into the cornmeal mix. Pour into loaf pan and chill overnight. This will keep indefinitely when wrapped securely in foil.
- To serve, slice, flour, and fry over medium heat till crisp on both sides.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 207 | 62% |
| Total Fat 22.92g | 29% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.18g | |
| Cholesterol 61mg | 20% |
| Sodium 839mg | 35% |
| Potassium 242mg | 7% |
| Total Carbs 15.76g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.33g | 0% |
| Protein 14.28g | 23% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
