1 lb. sausage (Jimmy Dean)
6 cups of water
1 Tbs. margerine or butter
Salt and pepper to taste
3 cups of white cornmeal (not self-rising)
Fry sausage, drain well set a side. Combine water, margerine, salt and pepper, bring to a hard boil, then add sausage. Cook on medium heat, then add cornmeal, stirring really hard for about 5 min. Mush will be really thick. Put in greased bread loaf pan. Refrigerate overnight, cut block in half, slice thin and fry in cooking oil until golden brown. Serve plain or with syrup.
"I hope everyone will enjoy as much as we all do here in Poland, Indiana!" -- Tracy