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PAWNHASS 1 lb. sausage (Jimmy Dean's is the leanest. I use plain or sage) 5 c. water 1 tsp. salt (optional) 1/2 to 1 tsp. pepper (I use a scant measure) 1/4 tsp. sage (If I use sage sausage, I don't use) 2 c. white cornmeal This is my husband, Bob's favorite breakfast. He says it tastes just like what his Grandmother used to make. In a large heavy kettle gently saute ground pork until meat has lost its pinkness. Add 3 cups of water, salt, pepper and sage. Bring to boil. Simmer covered 1/2 hour. Pour this into a blender. Blend until meat is finely chopped. Return to kettle. Stir corn meal into the remaining 2 cups of water. Stir until mixed well. Then put this in to the kettle with meat mixture. Return to boiling, stirring constantly. Cook about 15 minutes. Grease a 9 x 5 x 3-inch pan. Pour cornmeal mixture into greased loaf pan. Cool to room temperature. Cover and refrigerate overnight. Cut into slices. Fry in hot butter or vegetable shortening in a heavy skillet. Brown on each side. Serve hot. Bob likes syrup with his. I like mine plain. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |