Original Ponhaws Pannhas Ponhaus Scrapple
Experience the rich, old-world comfort of "Original Ponhaws Pannhas Ponhaus Scrapple," a traditional dish rooted in Pennsylvania Dutch heritage. This hearty recipe combines tender pork shoulder, savory pork liver, and aromatic spices like sage to create a flavorful, rustic loaf. Thickened with cornmeal and flour, the mixture is chilled, sliced, and pan-fried to golden perfection for a crispy outer crust and a velvety interior. Ideal for breakfast, scrapple pairs beautifully with eggs, toast, or a drizzle of maple syrup, offering a nostalgic taste that’s steeped in tradition. With simple ingredients and an easy-to-follow process, this recipe invites you to recreate a time-honored favorite that’s perfect for cozy mornings.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 0.5 pounds pork liver
- 8 cups water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground sage
- 2 cups cornmeal
- 0.5 cups all-purpose flour
- 2 tablespoons butter or oil (for frying)
Instructions
Place the pork shoulder and pork liver in a large stockpot and cover with 8 cups of water. Add the salt, black pepper, and sage. Bring to a boil, then lower the heat and simmer for 1.5 hours until the meat is fully cooked and tender.
Remove the pork shoulder and liver from the pot and set aside to cool. Reserve the cooking liquid in the pot.
Once cool enough to handle, finely chop the liver and shred the pork shoulder. Add the chopped meats back to the cooking liquid in the pot.
Gradually whisk the cornmeal into the pot while continuing to cook over medium heat. Stir constantly to avoid lumps and ensure even cooking.
Once the mixture begins to thicken, add the flour to help bind the mixture further. Continue stirring for 15–20 minutes until the mixture becomes dense and pulls away from the sides of the pot.
Grease a loaf pan or two, and pour the scrapple mixture into the pans. Smooth the top with a spatula. Allow it to cool and set completely in the refrigerator for at least 4 hours or overnight.
Once set, remove the scrapple from the loaf pan and slice it into 1/2-inch thick pieces.
Heat a skillet over medium heat and melt the butter or oil. Fry the scrapple slices in batches for 3–4 minutes per side until golden brown and crispy.
Serve hot with eggs, toast, or a drizzle of maple syrup for a classic, nostalgic breakfast.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.4 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
