Pa Dutch Ponhaus Recipes
ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE
An heirloom, butchering-time recipe impractical for most modern cooks. Thrifty farmers of the time used everything but the squeal. This is very similar to the more familiar scrapple. Oatmeal scrapple may be made using this recipe subbing that grain for the cornmeal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty.
Provided by Molly53
Categories Breakfast
Time 3h30m
Yield 6 pounds
Number Of Ingredients 6
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.
Nutrition Facts : Calories 224.8, Fat 2.2, SaturatedFat 0.3, Sodium 1588.1, Carbohydrate 47.9, Fiber 4.9, Sugar 0.4, Protein 5.1
PA DUTCH PONHAUS
Ok this isn't traditional. It should be made with scraps of meat because you don't waste a thing when butchering. That scrap may mean the difference between making it thru the winter or not. And why waste your work? This one is a "cleaned up" version from PBS. That or Scrapple is part of your farm breakfast. NO they are NOT the same thing. At least here. I know I grew up eating both.
Provided by drhousespcatcher
Categories Breakfast
Time 14h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the ribs and spices for 2 hours in water to cover. Refrigerate overnight.
- Remove the grease from the top of the broth. Shred the ribs and add to the broth.
- Bring to a boil. Break up the braunsweiger and cook with the ribs.
- Slowly add cornmeal and buckwheat and whisk until smooth. Pack into a loaf pan and refrigerate overnight.
- Remove from the pan and slice. Saute until brown and serve with syrup.
Nutrition Facts : Calories 409.8, Fat 30.3, SaturatedFat 10.5, Cholesterol 113.8, Sodium 141.5, Carbohydrate 5.6, Fiber 0.6, Sugar 0.1, Protein 27.2
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