2 lbs. bulk breakfast sausage
2 cups chicken broth
2 cups water
1 tsp. salt
½ tsp. sage (+ extra if you desire)
1 cup yellow cornmeal
1 cup additional water
1 tsp. ground pepper (or to taste)
¼ tsp. dried red pepper flakes (optional – if you like it spicy!)
Pour 2 cups chicken broth and 2 cups water in large pot.
Break up the sausage into small pieces and boil in the broth/water liquid for 10 – 15 minutes or until sausage is no longer pink inside.
Drain reserving the stock.
Put 3 cups of stock back in pot.
Add the salt, sage, and pepper.
Bring to a boil.
Add 1 cup of cornmeal to 1 cup water and mix well.
Add cornmeal gradually to the boiling stock, stirring constantly.
Cover and cook over low heat 10 minutes.
Crumble the drained sausage and stir it into the cornmeal mixture adding pepper to taste, additional sage if desired, and red pepper flakes (optional).
Pour into greased loaf pan and refrigerate overnight.
To serve: Slice and fry in butter until crispy on both sides.