PA DUTCH PONHAUS
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.
Provided by drhousespcatcher
Categories Breakfast
Time 14h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 409.8, Fat 30.3, SaturatedFat 10.5, Cholesterol 113.8, Sodium 141.5, Carbohydrate 5.6, Fiber 0.6, Sugar 0.1, Protein 27.2
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