3/4 pound bulk pork sausage
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/2 cup diced unpeeled red apple
3/4 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon black pepper
3 cups water, divided
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons all-purpose flour
additional butter for frying
maple syrup
In a skillet, cook the sausage and onion until sausage is no longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside.
Reserve 2 Tbsp drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside.
In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Stir in the sausage mixture. Pour into a greased 8x4x2-inch loaf pan. Cover and chill 8 hours or overnight.
Slice 1/2 inch thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup.
hemily1984
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