Making Pon Haus My Way A Family Favorite Recipes

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MAKING PAN HAUS~ A FAMILY FAVORITE



Making Pan Haus~ A Family Favorite image

Pon Haus and scrapple are often considered the same thing. I rather disagree and consider my pon haus recipe far superior to anything else out there.

Provided by Kendra ~A Proverbs 31 Wife

Number Of Ingredients 5

5 cups broth from pork bones ( add water if needed)
2 teas. salt
1 cup finely cut and shredded pork meat if desired
2½ fine ground corn meal
butter and/or coconut oil

Steps:

  • Bring broth (and water) to a boil
  • Add salt and meat
  • Whisking briskly, slowly add in your cornmeal
  • Remove pan from heat and pour into a regular sized loaf pan
  • Chill for 3-5 hours
  • Turn pon haus out of pan and slice into ¼ thick slices
  • Fry in butter and/or coconut oil until golden brown and crispy

ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE



Original Ponhaws - Pannhas - Ponhaus - Scrapple image

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

1 pig head
5 quarts water
4 teaspoons salt
4 teaspoons pepper
1 teaspoon sage
3 cups cornmeal (amount is approximate)

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

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