1 3/4 cups chicken broth or water
1 3/4 cups milk
1 cup cornmeal
1 teaspoon ground poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
Coat an 8- x 4-inch loaf pan with cooking spray. In a large skillet over medium-high heat, cook sausage 5 to 7 minutes, or until browned, stirring occasionally. Drain fat. Add broth and milk and bring to a boil. Stir in remaining ingredients except butter and cook until thickened. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally. Pour into loaf pan, cool, and refrigerate at least 2 hours. Invert onto a board, and cut into 1-inch thick slices. In a skillet, melt butter over medium-high heat and fry cornmeal slices for 8 to 10 minutes or until golden brown on both sides.