Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  pork neck bones
  1              large  onion -- finely chopped
                        sage to taste
                        black pepper to taste
                        bay leaf
                        salt
  3               cups  cornmeal

Preparation:

Place first six ingredients in crockpot; add enough water to cover. Cook on low setting for 7 to 12 hours. With slotted spoon, take neck bones from broth and remove meat from bones. Return meat to broth. Stir in cornmeal. Cook on low for 6 to 10 hours. Taste for seasoning. Pour into 2 lightly oiled loaf pans, chill overnight. Cut into 1/2 inch slices and fry.

Nutritional Information:

1557 Calories (kcal); 7g Total Fat; (4% calories from fat); 36g Protein; 331g Carbohydrate; 0mg Cholesterol; 16mg Sodium