Treat a hog’s head in the same manner as for head cheese, up to the
point where the liquor is added to the chopped meat. The heart and liver
may also be cooked with the head, and any scraps or bloody parts of the
meat may be soaked and cooked with it. When the meat is freed from bone,
gristle, and skin, and chopped finely, and all the liquor is added to
it, it is seasoned with salt, pepper, sage, thyme or marjoram, and
brought to a boil. Enough corn-meal, or corn-meal and buckwheat flour in
the proportion of one-third cupful of buckwheat to two-thirds of a
cupful of corn-meal, is added, to make the mixture of the consistency of
corn-meal mush. About one cupful of the two combined will be required
for each three pints of the pork mixture. Let this come to a boil,
stirring it constantly; boil it five minutes, and put it into a cooker
for four hours or more. Pour it into a mould or bread pan and, when
cold, slice and fry it like sausage.