Directions:
- Crumble pork sausage in a frying pan; add 4 cups water, and heat to boiling.
- Reduce heat, cook for 20 minutes.
- Drain, reserving 3 cups stock.
- Add salt and sage to stock.
- Bring to boiling.
- Combine cornmeal and 1 cup cold water. Gradually add to stock, stirring constantly.
- Cover and cook over low heat for 10 minutes.
- Stir occasionally. Then add sausage, stir all together and pour into loaf pan.
- Refrigerate overnite.
- Next morning, slice and fry until set.
- Serve with syrup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.85 Kcal (1766 kJ) | ||
| Calories from fat | 242.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.9g | 41% | |
|---|---|---|---|
| Cholesterol | 95.24mg | 32% | |
| Sodium | 1394.09mg | 58% | |
| Potassium | 441.13mg | 9% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 27.71g | 55% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 126.96 Kcal (532 kJ) | ||
| Calories from fat | 72.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 41% | |
|---|---|---|---|
| Cholesterol | 28.66mg | 32% | |
| Sodium | 419.57mg | 58% | |
| Potassium | 132.77mg | 9% | |
| Total Carbs | 5.06g | 6% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.44g | 6% | |
| Protein | 8.34g | 55% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.9mg | 16% | |
| Calcium | 17.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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