Thursday, December 25, 2008


This is from a recipe that my dad clipped from the News Press in the 60s. It remains one of my favorite breakfast foods. Depending on the serving size it will fed 4 to 8 (only 4 servings in my household). It will freeze, and actually slices best when not quite thawed out.

1 1lb bulk sausage
1 cup cold water
1 cup yellow corn meal
1/2 tsp salt (I use a lot less, like a couple of shakes)
1/4 tsp nutmeg
1/4 tsp sage
3 cups boiling water

Brown sausage well and drain
combine cold water and dry ingredients
stir slowly into boiling water
continue stirring frequently until thickened
reduce heat and cook another 10 minutes stirring occasionally
mix in sausage
pour into loaf pan
chill overnight
cut into slices (I cut the loaf lengthwise first) and fry until golden brown in a lightly greased skillet. About 15 minutes per side at 375°.

My added notes
I prefer 1/4" slices.
I like it with butter and maple syrup

The Syrup

Of course you didn't think I used bottled syrup? This is what I make.

1/2 cup brown sugar
1 cup light corn syrup
1 Tb water
1/4 tsp vanilla extract
1/4 tsp maple extract (or fake stuff if you have to)

I don't really measure any of the ingredients real precise so feel free to alter any of them to your taste.

Bring it slowly to just a simmer and get it off the heat before it foams all over your stove. I keep salad dressing jars around just for this, it refrigerates just like any other syrup and I warm it by placing the jar (LID OFF) in a saucepan of hot water on the stove.

If you will excuse me I think I will go eat now.

edit 11/28/13: A couple of years back I discovered Trader Joe's organic pure maple syrup and have gotten lazy.  I still think homemade tastes better but not by that much.


Shannon said...

OMG I Love this stuff! I used to fry it. Didn't dad fry it too? I'll have to try cooking it in the oven. Might not fall apart so easily.

SharpScott said...

It can be a little crumbly but I never actually had it all apart. And yes, Dad fried it in the electric skillet. Baking will most likely not give you the crusty outside/soft inside.