• 3 pounds pork neck bones
  • 4 quarts water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons whole sage leaves, rubbed
  • 1 teaspoon savory
  • 3 cups cornmeal


Simmer the pork neck bones, covered, in the water for 1 1/2 hours. Remove the bones and cool, reserving the stock. Remove the meat from the bones and chop coarsely. You will need 2 to 3 cups of meat. Discard the bones.

Heat 3 quarts of the stock and add the salt, pepper, sage, and savory. Bring to a rolling boil and gradually stir in the cornmeal, stirring all the time to avoid lumps. When thickened like mush, about 15 minutes, add the meat and continue to cook over low heat for 20 minutes more, stirring occasionally.

Pour into loaf pans and refrigerate.

To serve, slice 1/4-inch thick and pan-fry in hot fat along with a bit of butter.

Traditionally this was served with hot maple syrup. I like it just as well plain.(Jeff Smith)

Serves a small army.

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Submitted 6/13/05.
Source: The Frugal Gourmet Cooks American
Submitted By: Linda Wilson