Original Ponhaws Pannhas Ponhaus Scrapple Recipes

Steps:

• Separate pig head into halves.
• Remove eyes and brains.
• Scrape head and clean thoroughly.
• Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
• Skim grease from the surface; remove meat, chop finely and return to broth.
• Season with salt, pepper and sage to taste.
• Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
• Cook very slowly for one hour over low heat.
• When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
• To serve, cut into 1/2" slices and fry until crisp and brown.

Steps:

• Pour 2 cups of water in a sauce pan and bring to a boil.
• Cut sausage into pieces and add to boiling water mixing throughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
• Add cornmeal and mix throughly and pour into loaf pan.
• Refrigerate until completely cooled.
• Slice and fry in frying pan with cooking spray.

Steps:

• NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including liver.
• Place them in a water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
• Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
• Prior to finishing boiling, add seasoning.
• A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
• After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
• Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. It wasn't a throwaway society. This is also NOT a city recipe. They didn't butcher as they did in the country.
• number of pans is a guess.
• Note: IF you want the instructions for cleaning the meat [from head and so forth] zaar me. I am not going to post it because more people are going to look at this that are NOT going to do it yourself than people who are. Some just don't wanna hear it and that isn't a problem. My brother always turned green.

Steps:

• In large skillet, cook sausage meat, breaking lumps, until no longer pink. Transfer to bowl and pour off fat.
• Add butter to skillet and cook onion and apple until softened. Sprinkle with cayenne and add to meat.
• In large, heavy saucepan bring chicken broth to a boil. Add Farina in a stream, whisking constantly. Cook, stirring about 5 minutes.
• Remove from heat and whisk in eggs, then stir in meat/apple/onion mixture.
• Line a 9x5 loaf pan (or two smaller ones) with buttered wax paper and pour in scrapple. Rap pan on counter to eliminate bubbles and press down with spoon. Cool and then chill in frig. overnight wrapped in plastic wrap.
• Slice and fry in butter til slices are browned. Can serve with eggs or warm syrup or sauce.