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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork trimmings
- 1 pork tongue (fresh)
- 1 pork heart (fresh)
- 1 pork liver (fresh)
- 1 whole pork hock (and foot)
- 4 yellow onions (medium, peeled and chopped)
- 2 cups yellow cornmeal flour
- 2 cups yellow cornmeal (coarse ground)
- 2/3 cup buckwheat flour
- 1 tsp. cayenne pepper
- 2 tsp. rubbed sage (or 12 fresh sage leaves)
- 3 Tbsp. salt
- 1 tsp. white pepper
- 3 Tbsp. black pepper (ground)
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Directions
- 1. Cut pork trimmings, tongue, heart and liver into 2-inch chunks
- 2. Place the pork chunks, hock and foot, sage and cayenne in a stockpot and cover with water
- 3. Simmer for about 2 to 3 hours or until meat falls apart
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