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8 pounds bulk sausage
1 1/2 gallons water
1 ounce salt (1 1/2 tbsp)
3 pounds cornmeal
2 quarts cold water
Servings: 50
1. Crumble sausage and cook until internal temperature reaches 160°F. Do not overbrown. Drain off fat.

2. Add salt to water. Bring to a boil.

3. Mix cornmeal with cold water. Pour gradually into boiling water, stirring constantly. Cook until very thick, 10-15 minutes.

4. Add cooked sausage to cornmeal mixture. Scale into five greased 5x9-inch loaf pans, 4 lb 5 oz per pan. Cover with waxed paper to prevent formation of crust. Chill for 24 hours.

5. Cut into 1/2-inch slices. Cook on greased grill preheated to 350°F. Grill until browned and crisp on both sides. Serve with warm syrup.


Yield: 5 loaf pans 5x9 inches
 
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