Paunhaus aka Scrapple
By
Bonnie Lockhart
@rossbon
1
This is a really old Pennsylvania Dutch recipe, that filtered down, or came up from the South. Delicious. If you have NEVER had cooked pork neckbones, you don't know what you are missing.
Ingredients
- 3 lb
- boney pieces of port...neck bones are excellent, or use leftover pork roast, chopped fine.
- 2 qt
- water (if using leftover roast, make this in broth)
- 1 medium
- onion, chopped fine
- 2 c
- regular corn meal
- 1 tsp
- salt to taste
- 1 Tbsp
- lots of pepper (to taste)
How to Make Paunhaus aka Scrapple
- 1Put meaty bones and onions in water with salt and cook until the meat falls from the bones. Remove and strain the broth. If not two quarts of broth, add chicken stock or more water. Pick slightly cooled meat from bones and chop if pieces are large.
Bring broth to a rolling boil, and slowly stir in the corn meal with a whisk, and cook until the mixture thickens, like regular mush. Taste for saltyness.
Add the meat and more salt if needed, and the pepper. Simmer to heat through. Pour into a Pam sprayed loaf pan. When it has cooled, cover and refrigerate. - 2To Serve: Slice and brown in non stick pan, or a little butter, unless meat was fatty. Some warm syrup, and you have a hearty breakfast or good evening breakfast for supper.
