Pa Dutch Ponhaus

Chef #208121's Note:

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.

• Total Time: 14 hrs
• Prep Time: 14 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 lbs country-style pork ribs
• ½ teaspoon ground mace
• ½ teaspoon sage
• ½ teaspoon marjoram
• 2 slices smoked liverwurst , aka braunsweiger
• ¼ cup cornmeal
• ¼ cup buckwheat groats
• syrup

Directions:

1. Cook the ribs and spices for 2 hours in water to cover. Refrigerate overnight.
2. Remove the grease from the top of the broth. Shred the ribs and add to the broth.
3. Bring to a boil. Break up the braunsweiger and cook with the ribs.
4. Slowly add cornmeal and buckwheat and whisk until smooth. Pack into a loaf pan and refrigerate overnight.
5. Remove from the pan and slice. Saute until brown and serve with syrup.