Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast.
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|Serving Size: 1 Serving (1466g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 192 (81%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 80.2mg||3 %|
|Potassium 320.1mg||8 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 8.4g|
|Protein 2.2g||3 %|
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Calories per serving: 236
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