Categories: Breakfast 
      Yield: 4 servings 
  
    3/4 lb Sausage, pork                     1/4 c  Sugar, brown 
      2 c  Flour                               2    Eggs 
      1 ts Baking powder                       8 oz Sour cream 
    1/2 ts Baking soda                         1 c  Blueberries 
    1/2 c  Butter                            1/2 c  Pecans, chopped 
    1/2 c  Sugar                           
  
  Day before: Cook sausage and drain well.  Stir together flour, baking 
  powder, and baking soda.  In large mixing bowl, beat butter until fluffy. 
  Add sugars and beat until well-blended. Add eggs, one at a time, beating 
  well after each.  Alternate adding flour mixture and sour cream to creamed 
  ingredients; mix well. Fold in sausage and berries. Pour batter into 
  ungreased 13"x9"x2" baking pan.  Sprinkle pecans on top. Refrigerate 
  overnight. 
   
  Preheat oven to 350.  Bake 35-40 minutes, until done. Cool on wire rack. 
   
  Sylvia's notes:  With two young kids, I didn't want to use chopped nuts, so 
  I sprinkled raw oats on top. Then, I didn't have a 13"x9" pan, so used two 
  8"x3-3/4" pans.  And my oven was broken so I used my toaster oven and baked 
  one pan 35 minutes at 350.  The batter is so thick it's very hard to work 
  with; I need to add more liquid next time. It's also too rich to bake 
  easily, think I'll replace some sour cream with water or milk. 
   
  MM by Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$, GT Cookbook 
  echo moderator at net/node 004/004)