Source: Yankee magazine

Yield: 12

Cooking spray
2 cups flour
1 cup coarse cornmeal
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried rosemary
1 cup sour cream or plain nonfat yogurt
1/2 cup buttermilk
1/2 cup melted butter
3 large eggs
24 Jones sausage links
1 cup Maine blueberries

Preheat oven to 350 degrees F. Spray a 10-inch springform pan with cooking spray. Mark the edge of the pan into 12 parts.

Stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Crush the dried rosemary between your fingers into the dry ingredients.

Mix together the sour cream, buttermilk, melted butter, and eggs. Add to the dry ingredients and mix until just moistened. Do not overmix. Spread 1/3 of the mixture onto the bottom of the pan. Place 12 sausages on top, lining them up with the 12 marks on the pan. Spoon 1/3 mixture on top of sausages and spread, careful not to move the sausages. Distribute blueberries. Top with remaining 1/3 of mixture and then lightly press the remaining 12 sausages into the top, again lining them up with the 12 marks. Bake for 1 hour. Check with a wooden pick at 45 minutes.

NOTE: This can be made in 3 loaf pans. Simply layer as above.