| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 3 | lb | Lean pork |
| 1 | Veal knuckle, split | |
| 2 | Medium-size onion, chopped | |
| 5 | t | Salt, divided use |
| 1 1/2 | t | Black pepper |
| 1 | t | Thyme |
| 1/2 | t | Sage |
| 1 | t | Mace |
| 1 | lb | Oatmeal or 2 2/3 cups |
| Cornmeal | ||
| Cooking oil |
INSTRUCTIONS
Put the pork, veal knuckle, onions and 2 teaspoons of the salt into a large pot; cover with water and simmer 2 hours or until the meat is very tender. Grind the meat. discard the veal knuckle, skim fat from the broth and strain. Return broth to pot and add the ground pork, remaining salt, the pepper, thyme, sage, mace, and the cornmeal. Cook slowly for 1 hour, stirring occasionally so it doesn't stick. It should cook to a mush. Add more hot water if necessary. Pour into greased loaf pans to cook and harden. To serve, slice thin and fry in a little oil until a crisp brown. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 4504
Calories From Fat: 1844
Total Fat: 206g
Cholesterol: 843.7mg
Sodium: 14035.8mg
Potassium: 6125mg
Carbohydrates: 380g
Fiber: 41.5g
Sugar: 75.6g
Protein: 291.7g