Original Ponhaws - Pannhas - Ponhaus - Scrapple

Ingredients

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

Directions

1. 1

   Separate pig head into halves.

2. 2

   Remove eyes and brains.

3. 3

   Scrape head and clean thoroughly.

4. 4

   Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).

5. 5

   Skim grease from the surface; remove meat, chop finely and return to broth.

6. 6

   Season with salt, pepper and sage to taste.

7. 7

   Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.

8. 8

   Cook very slowly for one hour over low heat.

9. 9

   When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.

10. 10

    To serve, cut into 1/2" slices and fry until crisp and brown.