Pa Dutch Ponhaus Recipe #139482
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.
by DR. House
½ day | ½ day prep
SERVES 6
- 2 lbs country-style pork ribs
- 1/2 teaspoon ground mace
- 1/2 teaspoon sage
- 1/2 teaspoon marjoram
- 2 slices smoked liverwurst, aka braunsweiger
- 1/4 cup cornmeal
- 1/4 cup buckwheat groats
- syrup
- 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.
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5 stars