Cook one fresh hog liver in a pound and a half of pork fat until tender.
Remove the liver and grind it up.
Add two cups cornmeal, then add salt, red and black pepper, and sage to taste.
Add back in enough of the cooking broth to soften the mixture. Then heat it in a saucepan until the cornmeal has cooked, stirring constantly.
Put it in a mold and cool. Slice and serve cold in a sandwich, or broil with eggs.