In a 2-quart saucepan loosely cook the pork sausage. Add 3 cups
water; bring to a boil.
Combine cornmeal and cold water; stir until
smooth. Gradually stir into the boiling sausage and water. Continue
boiling, stirring constantly until mixture is thickened; cover.
Lower heat and cook slowly 10 to 15 minutes.
Turn into loaf pan. When cool enough to set, turn out of pan. Refrigerate.