| 1 | Day before: cook sausage and drain well. |
| 2 | Stir together flour, baking powder, and baking soda. |
| 3 | In large mixing bowl, beat butter until fluffy. |
| 4 | Add sugars and beat until well-blended. |
| 5 | Add eggs, one at a time, beating well after each. |
| 6 | Alternate adding flour mixture and sour cream to creamed ingredients; mix well. |
| 7 | Fold in sausage and berries. |
| 8 | Pour batter into ungreased 13"x9"x2" baking pan. |
| 9 | Sprinkle pecans on top. |
| 10 | Refrigerate overnight. |
| 11 | Preheat oven to 350. |
| 12 | Bake 35-40 minutes, until done. |
| 13 | Cool on wire rack. |
| 14 | Sylvia"s notes: with two young kids, i didn"t want to use chopped nuts, so i sprinkled raw oats on top. |
| 15 | Then, i didn"t have a 13"x9" pan, so used two 8"x3-? pans. |
| 16 | And my oven was broken so i used my toaster oven and baked one pan 35 minutes at 350. |
| 17 | The batter is so thick it"s very hard to work with; i need to add more liquid next time. |
| 18 | It"s also too rich to bake easily, think i"ll replace some sour cream with water or milk |
