Philadelphia Scrapple

1 quart water
1 cup white cornmeal
1 pound pork liver sausage, crumbled or finely chopped
3 onions, diced
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon salt
Pepper, to taste

Bring water to boil. Let boil after adding each ingredient in order, then cover and simmer for 1 1/2 hours, stirring frequently. Pour into loaf pan and cool. Slice and fry. If 1 pint milk and 1 pint water are used as the liquid, the scrapple will brown more easily.