| 1 | Place pigs knuckles in a large pot; add pork, onion, and water. |
| 2 | Cook slowly, covered, for 2 ?hours; drain, reserve broth. |
| 3 | Chill meat and remove fat; separate meat fron bones. |
| 4 | Chop meat. |
| 5 | Place meat in a kettle with 2 qts of the reserved broth. |
| 6 | Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. |
| 7 | Cook over medium heat until thickened, stiirring constantly. |
| 8 | Cover and cook over very low heat; stir again after 20 minutes. |
| 9 | Pour into 2 (9-by-5-by-3-inch) loaf pans. |
| 10 | Cool and chill overnight. |
| 11 | Cut into slices, coat with flour and brown in butter or bacon fat. |
| 12 | Serve hot with fruit for a hearty breakfast |
