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12-to 15 pound
By Craig Claiborne
Fry the sausage meat over low heat until lightly browned, then break it into pieces with a fork.
Crumble the corn bread and add the crumbs to the sausage; mix together. Remove from heat.
Cook the chopped onions in a little sausage fat until limp. Add to the mixture, then add the chopped celery and all remaining ingredients, mixing well.
© 1966 Craig Claiborne estate. All rights reserved.