Ponhaws (Cornmeal Scrapple)

by "Snoozie"
(formerly Pine Grove, PA and Darmstadt, Germany)

This recipe I found in one of my Cookbooks in response to two similar requests on this site. One lady was looking for hopefully this recipe for her aging mother who's mother made this or something like it for them. Another lady recalls her dad making it after helping butcher hogs on a farm. They both speak of corn meal and meat pieces. They speak of pouring it into a bread pan as a mold and after it has formed slicing it and frying it. The one lady said her father's was very yellow in color most likely from the corn meal. She said that she tried scrapple but that wasn't it. I have had scrapple commercially sold in the grocery stores in Pennsylvania as it is a regional favorite. What I know of as scrapple was beige/warm grey in color not yellow.

Well, I think that I may have made a discovery...this "Pennsylvania Dutch (Deutche) Cook Book" has three recipes: Ponhaws "Corn Meal" Scrapple, Buckwheat Scrapple and Oatmeal Scrapple.
I will submit the Cornmeal variation below and then the buckwheat and oatmeal variations. I have never made this myself though now may try too. I have no access to hog's heads but can get pork (see the oatmeal version). If you try it please let me know how it tastes, submit some photos and hopefully it will be a match to what you are looking for! Prost!
to your family and friends from your German / PA Dutch friend,
"Snoozie"
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Adapted from "PENNSYLVANIA DUTCH COOK BOOK Fine Old Recipes made famous by the Early Dutch Settlers in Pennsylvania" (page 29)

PONHAWS ("CORN MEAL" SCRAPPLE)
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INGREDIENTS:
* Hog's Head
* Salt to taste
* Pepper to taste
* 1 tsp Ground Sage
* Yellow Corn Meal (as needed)

DIRECTIONS:
1.) Separate one hog's head into halves. Remove and discard the eyes and brains. Scrape and thoroughly clean the head.
2.) Put into a large heavy kettle and cover with 4 or 5 qts. of cold water. Simmer gently for 2 to 3 hrs. or until the meat falls from the bones.
3.) Skim grease from the surface; remove meat, chop fine, and return to liquid in the kettle.
4.) Season with salt and pepper to taste and add 1 teaspoon ground sage.
5.) Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistancy of soft mush.
6.) Cook over low heat for 1 hr. stirring occasionally, as mixture scorches easily.
7.) When cooked, pour the scrapple into greased loaf pans and cool.
8.) Cover and store in a cool place.
9.) To serve, cut into thin sloces and fry in hot fat until crisp and browned.
10.) Essen and Enjoy! Great for breakfast served with Apple butter and other breakfast foods such as eggs.

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For BUCKWHEAT SCRAPPLE (Variation)
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Ingredients:
* One half hog's head
* hog's liver
* hog's heart
* hog's sweetbreads
* yellow corn meal
(proportion after weighing cooked meat.
See directions below.)
* buckwheat flour
(proportion after weighing the cooked meat.
See directions below)
* 2 tsp Salt
* 1/2 tsp ground sage
* 1 tsp ground mace

Directions:
1.) Prepare meat as for Ponhaws (Corn Meal Scrapple)(above) using one-half hog's head, the liver, heart and sweetbreads.
2.) When cooked, chop finely and weigh the meat. For every 3 lbs. of meat use 2 lbs of meal (2 parts hellow corn meal and 1 part buckwheat flour), 2 teaspoons salt, 1/2 teaspoon ground sage, and 11 teaspoon ground mace.
3.) Cook slowly over low heat about 1 hour. Pour into pan and cool. Cover and store in the refrigerator.
4.) To serve, cut into slices and fry in hot fat until golden brown.
5.) Yummy! Eat and enjoy!

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OATMEAL SCRAPPLE (variation)
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Ingredients:
* 3 lbs. Lean Pork
* 1 large Bone
* 1 lb (about 5 cups) uncooked Rolled Oats
* 5 tsp Salt
* 1 1/2 tsp Pepper
* 5 tsp Onion Juice

Directions:
1.) Put pork and bone into a large heavy kettle and cover with water; simmer until meat is tender.
2.) Remove the meat from the bone and cool; put meat through fine blade of food chopper.
3.) Return Meat to the liquid; bring to boiling, and stir in the rolled oats, seasonings, and onion juice.
4.) Cook slowly for 1 hr.
5.) pour the mixture into well-greased loaf pans and set aside to cool.
6.) Cover and store in refrigerator.
7.) When ready to serve, slice and fry for Scrapple.
8.) "Eat the plate clean!"
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