1. Cook the ribs and spices for 2 hours in water to cover. Refrigerate overnight. 2. Remove the grease from the top of the broth. Shred the ribs and add to the broth. 3. Bring to a boil. Break up the braunsweiger and cook with the ribs. 4. Slowly add cornmeal and buckwheat and whisk until smooth. Pack into a loaf pan and refrigerate overnight. 5. Remove from the pan and slice. Saute until brown and serve with syrup. ---------------------------------------------------------------------------
Nutrition
Ingredients
