Great-Great Grandma Koontz's Pon Haus (Scrapple)
(Shared recipe submitted by Toni Sue Bramson.)
Toni writes: "This is my great-great grandmother's recipe for Pon Haus. Basically the same as yours (see Teri's recipe in the similar and related recipes) but only with salt and pepper and she used pork shoulder and pork liver to make the broth. Then she cut both meats very fine and added it to the cornmeal. Yum. My mother would have four frying pans going just to feed the four of us."
- 1-1/2 pounds fatty cut of pork, such as shoulder
- 1 pound pork liver (Sometimes hard to find. Can use calf or veal liver.)
- Water for broth
- 2 cups cornmeal
- 2 cups cold water
- 2 tablespoons salt
- Butter for frying
- Syrup or butter for serving
Boil the meats together in water until tender. Strain broth and measure, adding enough water to make 6 cups of broth. Cut meat and liver into very small pieces. Return to the broth and bring to a boil. Mix the corn meal with the 2 cups cold water in a pan with the salt. When the broth is boiling, add the cornmeal mixture a ladle at a time, mixing well after each addition. Turn down heat to a simmer, cover and cook about 10 to 15 minutes more, stirring occasionally. Pour into 2 loaf pans. Refrigerate until firm. Slice thin and fry in skillet with butter. Serve with syrup or butter and additional salt.
About Toni Sue: Toni lives in Murrysville, PA. Her e-mail address is email@example.com.