[Illustration: Southern Sausage Breakfast]
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Southern Sausage Breakfast
Scrambled Eggs
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Butter or Margarine
Honey or Syrup
Beverage
_1 pound bulk pork sausage_
_½ cup currants_
_3 cups boiling water_
_¾ teaspoon salt_
_½ cup corn meal_
_Flour_
Add currants to boiling water. Cook 5 minutes. Add salt and corn meal,
stirring constantly. Cook until thickened. Pour mush into greased 5 ×
9-inch loaf pan. Chill.
Shape sausage into 6 patties. Brown patties slowly. Pour off drippings.
Cover, continue cooking slowly 20 minutes.
Slice mush ½ inch thick. Dredge slices in flour and brown in sausage
drippings. 4 servings.