Making Pon Haus My Way A Family Favorite Recipes

ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE

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.

PA DUTCH PONHAUS

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.