Cover pork liver and Boston butt with water and boil until tender. Remove from liquid and reserve liquid. Run liver and Boston butt through a food grinder. Return to the liquid and add plain cornmeal, enough to make it very thick. Cook, stirring until it leaves the side of the pan. Add the spices (salt, pepper and sage).
Form it into a loaf and put it in a bowl with a towel over it. Set a heavy weight on top to press out excess liquid.
You can slice it and fry it or eat it as is. This recipe was gathered from memory, so you may have to experiment with it to get it right. Serve with mustard, mayo or grape jelly.
Thursday, December 3, 2009 - 1:49am