Best German Pannas Recipes

Original Ponhaws - Pannhas - Ponhaus - Scrapple image

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

GERMAN PANNAS Recipe image

Provided by á-174865

Number Of Ingredients 5

1 gal broth from making liver 1 tsp ground cloves
sausage 1 tsp ground allspice
2 c yellow cornmeal 1 Tbs black pepper (more if desired)
2 c white cornmeal 2 Tbs salt
1 c flour

Steps:

Mix together all dry ingredients including seasonings. Bring broth to a boil. Slowly stir in dry mixture, stirring constantly until thickens and turns loose from edge of pot. Pour into pans. Remove from pans when cooled.