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.

• Ready In: 14 hrs
• Serves: 6

Ingredients

• 2  lbs country-style pork ribs
• 1⁄2 teaspoon ground mace
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon marjoram
• 2  slices  smoked  liverwurst, aka braunsweiger
• 1⁄4 cup cornmeal
• 1⁄4 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.