Grit Wurst (German Peasant Food) Recipe

Wash hog's head and place in large kettle or pressure cooker. Cover with water and add 1 Tbsp. salt. Cook for approximately 3 hours or until meat is loose from bone. Remove from water and cool slightly. Take meat off the bone and grind finely until almost like paste. Mix in allspice, pepper, and 1-1/2 tsp. salt. Strain water/broth through colander or sieve; measure and return to large kettle. Return broth to boil and add steel cut oats (add additional water if necessary). Cook oats until soft and thick, about 20 minutes. Stir in meat. Form the mixture into patties or place in pans and allow to cool overnight. Cook patties (or slices from pan) on both sides. Usually served as a breakfast meat but can be eaten anytime. Can be served with Karo syrup or sugar per your taste. {Note -- can substitute a fatty pork on the bone but make sure it is fatty -- you won't taste the fat.}