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    You are in: Home / Recipes / Pa Dutch Ponhaus Recipe
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    Pa Dutch Ponhaus

    Total Time:

    Prep Time:

    Cook Time:

    14 hrs

    14 hrs

    0 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Pa Dutch Ponhaus

    Serving Size: 1 (169 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 409.7
    Calories from Fat 272
    Total Fat 30.2 g
    Saturated Fat 10.5 g
    Cholesterol 113.8 mg
    Sodium 141.5 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 0.6 g
    Sugars 0.1 g
    Protein 27.2 g

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