fresh sage leaves
Peel and dice one onion.
Simmer pork ribs with salt, bay leaf, thyme, cloves and onion in the water until the meat falls off the bones.
Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to about 4 cups by further boiling.
Cool 1 cup of the pork liver and mix it with coarse corn meal and cayenne.
Add the sage, rubbing it between your fingers to crush it as you put it in.
In your food processor, using the steel blade, grind pork liver, the other onion, and the garlic cloves.
Fry the resulting slurry in butter.
Add the cornmeal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour.
Spread thin into two 9-inch square pans to cool. (The pans needn't be greased.)
To serve, cut and fry squares or fingers with sunny-side-up eggs on the side.