1 1/2 pounds bulk sausage
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon sage
1 cup yellow cornmeal

Break sausage into small chunks. Add water and onion and simmer 20 minutes or until confident sausage is thoroughly cooked.

Strain out meat. Save stock and enough water to make 1 quart. Add salt and sage to stock, and heat to boiling. Slowly sprinkle in cornmeal, stirring constantly, and cook until thick. Cook over low heat 10 minutes, stirring occasionally.

Add crumbled sausage and pour into loaf pan which has been rinsed with cold water. Cover and chill overnight.

Slice 1/4 inch thick and fry in hot fat until golden brown. Serve with maple or corn syrup.