Pa Dutch Ponhaus

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READY IN: 14hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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