My grandmother made "Grits" using meat and the water from a fresh hog's head which was boiled.  Then steel cut oats and steel cut barley.  I don't know what else was in the mixture.  It was fried for breakfast and served with honey.  I never did care for it but would eat a little with ketchup!  ;-)   She also made corn meal mush that was formed into a loaf, sliced off and then fried.  It was much more palatable to me.  It wasn't corn bread but had a similar taste.   Sandra   --- On Sun, 12/25/11, Gaycha & Ed Mayhew <gemayhew@mchsi.com> wrote: From: Gaycha & Ed Mayhew <gemayhew@mchsi.com> Subject: [SCHLESWIG-HOLSTEIN-ROOTS] Gritwurst To: schleswig-holstein-roots@rootsweb.com Date: Sunday, December 25, 2011, 6:38 AM This was on the Taste of Home website. I am sure each village had its own variation of little extras they added. Grit Wurst 2 quarts of lean cooked pork 2 medium onions 2 quarts cooked oatmeal salt and pepper to taste 1 teasp. allspice Grind pork and onions. Cook oatmeal in the broth the pork was c ooked in. Add salt, pepper and the allspice. Brown in cake pans in oven at 350 degrees until bubbly all over. Cut into squares and freeze. When ready to use, fry a square until brown and crisp Katy ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message