There are three versions: with rice, with coarse ground corn and blood sausage. I will cover the first two.
This is another one of the meats I grew up with. Done on the day the pig was slaughtered, always winter time, served soon after (organs dishes don't keep long) unless smoked.
Started with pig heart, liver and kidney. Spleen is good too - didn't have any. Some people use lungs as well. I don't.
Other odd items are welcomed
I used the tail for jelly (terrine). I wish I didn't. I could have called this "nose to tail".
I had a lot of liver, so I picked up another heart, and more kidneys from the store.
All these go in a big pot with boilibg water...for a long time.
Once cooked they are very dry so I need lubrication. Back fat
After rendering you get this almost illegal stuff
And nice golden fat
Chopped onion was sauteed in the just rendered fat.
Organs are cooked
They go thru the grinder, then added spices: thyme, allspice, salt, pepper.
Now we split the mix in two: one for rice
One for cornmeal
The cornmeal version is stuffed traditionally in pig bladder or stomach. I used beef middles
I poached them for a few minutes. Had a few blowouts.
About 12lbs in total.