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  1. In a 2-quart saucepan loosely cook the pork sausage. Add 3 cups water; bring to a boil.
  2. 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.
  3. Turn into loaf pan. When cool enough to set, turn out of pan. Refrigerate.
  4. Slice and brown in frying pan.
  5. Serve with syrup.


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