Pennsylvania Dutch Scrapple Recipe

Pon Haus for breakfast?

| January/February 2012

  • Scrapple
    Pon Haus (also known as Scrapple) is a breakfast favorite in some areas.
    Lori Dunn

  • Scrapple

Maddie Stace, Dallesport, Washington, writes, “My dad made a dish when I was in school. He called it ‘Paun Hoss’ (not sure of the spelling). It was cooked hot cereal with chopped meat added, poured in a pan, and then set up. We sliced it and fried it in a pan, then ate it with syrup poured over it.” Her father’s parents were from Ohio and Pennsylvania.

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GRIT Recipe Box: January/February 2012
 

A variety of spellings accompany this traditional Pennsylvania Dutch (German) recipe, which is also known as scrapple. It can be spelled pon haus, pannhaas, panhoss, pannhas or ponhaws, depending on region. For another recipe, see Kitchen Gems: Vintage Cookbooks.

Judy DeRose, Bloomsburg, Pennsylvania, writes, “Pon haus is scrapple. A German (Pennsylvania Dutch) breakfast delicacy, we always made it when we butchered hogs. It consisted of cooked pork scraps not used otherwise, spices and herbs, and cornmeal. This was cooked together, put in loaf pans and kept refrigerated or frozen. To serve, you sliced the loaf and pan-fried it, generally for breakfast with eggs. I found this recipe on the Internet that is very close to the recipe we followed (although the family recipe is now lost, this is close to what I remember making, although we did not use cloves).



“You can buy scrapple (pon haus) in many of the farmers’ markets in Pennsylvania – Lancaster and Philadelphia particularly.”

Pennsylvania Dutch Scrapple

1 pound lean pork
1 large onion
3 quarts water
1 1/2 teaspoons salt
1 tablespoon pepper
1 teaspoon ground sage
3 cups cornmeal

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