Gritwurst or Gritzwurst or Gritwist

[GWG8541]

YooperDog yeah, as I get older, I appreciate what was instilled in me from my family. An old friend used to say this, and it makes more sense as time goes by, “You never really die until you end up on the wall at a Cracker Barrel”. Even though its not my family, it makes me sad to see old family photos that were surrendered as decorations in an estate sale. In reality, its just another piece of a family history and tradition lost.

[billow99]

YooperDog Who stole the Kishka / Jakob stole the Kishka !

[billow99]

Griebenschmalz and Sülze were a staple in our family foods to eat after a hard days work…

My family ancestors could remember what happened 80 years ago I can’t remember who I met last week , brain has been rotted out using computers and cell phones…

[billow99]

found it ?
https://www.tasty-german-recipe.com/pan-haus.html
My Pon Haus Experience
by: Scooter

This is the ‘basic’ recipe my granny passed to me. In today’s world we don’t use butchered product, but beef broth and store bought breakfast sausage. My great grandfather, who owned a butcher shop, would make this during the depression. Basically, brown the sausage, drain and add broth. Bring to a boil and add your spices. Using a wood spoon slowly add the cornmeal and stir relentlessly until it just gets too darn thick and you’re exhausted. Pour into loaf pons (lol) and let settle. Refridgerate and slice and fry the next day. If you’re savvy on cryovac’n, this will freeze well. I love to experiment with the heat by adding chopped jalapenos or the heat of your choice during the boiling process. The hardest of this whole process is stirring while adding the cornmeal. Slice and fry in pan (lol) and crack an egg on top, or syrup, or even mustard. IT’S ALL GOOD! That’s my basic ponhaus story. At my daughters request I made 3 loafs last night. I want them to make it for themselves, however. My grandmother’s maiden name is Hosfeldt btw. It’s really easy to make, but it’s not. Experimentation is half the fun here, especially when adding spices. Have fun and there’s not a lot of ways to mess this up.

[craigrice]

sounds good and also a lot like cornmeal mush with added sausage

[GWG8541]

billow99 thanks

[cdavis]

billow99 thank you

[YooperDog]

billow99 Thanks for the recipe.

[Dave in AZ]

Found this thread looking for scrapple recipes, really a lot of great info and history up above!
So I will throw in a bit
Growing up, we ate a lot of Scrapple. I grew up near SE Pennsylvania and DE border, Lancaster PA German/Pennsylvania Deutche/Amish area. All the grocery stores had scrapple in with the bacon and sausage, I alwaus thought it was equally popular as a breakfast meat until growing up and moving away. Like everyone above, we would fry slices and eat with maple syrup for breakfast. I believe most of the stuff we ate had cornmeal rather than buckwheat as the binder.

I’m just searching around to find the classic scrapple spices, and maybe what ratios of various meat to use that I might be able to find. I need to look but there are a lot of “carneceria” or small hispanic groceries near me, that sell various pork parts. Not sure if they are cheaper than butt on sale, just putting together my recipe still.
Great thread, thx for all the wonderful comments!

[ND Mike]

Dave in AZ thanks for bringing it back up. It just reminded me that I need to make a batch.