Ingredients for 4 servings:
300gr pork loin (or veal meat for stew)
150gr lean bacon
150gr pork liver
150gr sausage
Sage leaves
50gr butter
1/2 glass dry white wine
Salt

Preparation:
Wash and dry sage leaves.
Remove pigskin from bacon.

Dice all kind of meat, stick with spits alternatively all sort of meat and sage leaves.
In a large pan melt butter and add spits.

Cook turning spits often using high heat, when brown add wine and let reduce.
Add salt and cover the pan

Cook for 45 minutes using medium heat, sauce should not reduce too much if necessary add some warm water.

When meat is tender and sauce is ready, remove spits form pan and serve with hot cornmeal porridge.