Pa Dutch Ponhaus - cooking recipe

Ingredients

2 lbs country-style pork ribs
1/2 teaspoon ground mace
1/2 teaspoon sage
1/2 teaspoon marjoram
2 slices smoked liverwurst, aka braunsweiger
1/4 cup cornmeal
1/4 cup buckwheat groats
syrup

Preparation

Cook the ribs and spices for 2 hours in water to cover. Refrigerate overnight.
Remove the grease from the top of the broth. Shred the ribs and add to the broth.
Bring to a boil. Break up the braunsweiger and cook with the ribs.
Slowly add cornmeal and buckwheat and whisk until smooth. Pack into a loaf pan and refrigerate overnight.
Remove from the pan and slice. Saute until brown and serve with syrup.