Use an unsalted head for this brawn, and clean the head and trotters carefully. Cover with cold water and add the sage leaves, salt and pepper. Boil gently for 4 hours. When cool enough to handle, take out the bones and chop up the meat. Mix the meat and the cooking liquid and pour into bowls to set. A pinch of ground nutmeg may be added to enhance the flavour. Store in the refrigerator up to 3 days, or cover and freeze.
© 1978 Mary Norwak estate. All rights reserved.