This is enough to make 2 loaves... I mixed up the two loaves separately, or did this in 2 batches.
I add 1 lb sliced smoked sausage to
4 1/2 lb pork shoulder (bone in)
4 quarts of water
1 bay leaf
4 cloves of garlic
1 medium onion, sliced
1 tsp of whole black peppercorns
Let this simmer until pork is very tender.
(For each batch)
Measure 2 quarts of broth....add
1/2 tsp of thyme
1/2 tsp summer savory
a bit of cayenne
1 tsp black pepper
1/2 tsp sage
Add salt if needed...
Let this simmer for a few minutes, then add half of the meat..
( taste the broth, you can spice it up as much as you like..)
Stir in 1 1/2 cups of white cornmeal.... a small bit at a time. Mixing well....