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Original Ponhaws – Pannhas – Ponhaus – Scrapple

The scent of frying scrapple always takes me back to my grandmother’s kitchen. Every autumn, as the leaves turned and the air grew crisp, she would embark on her annual scrapple-making ritual. The savory aroma, mingling with the sweet scent of fallen leaves, was the very essence of fall in our home. She’d let me stand on a stool to watch, explaining each step with the gentle patience only a grandmother possesses. It wasn’t just cooking; it was a tradition passed down through generations, a taste of history and family that I now cherish.

Recipe Overview

Prep Time: 1 hour
Cook Time: 3-4 hours
Total Time: 4-5 hours
Yield: Approximately 6 pounds
Dietary Type: Not specified (contains pork)

Ingredients

1 pig head
5 quarts water
4 teaspoons salt
4 teaspoons pepper
1 teaspoon sage
3 cups cornmeal (amount is approximate and may need adjustment)

Equipment Needed

Large stockpot or kettle
Sharp knife
Cutting board
Slotted spoon or skimmer
Wooden spoon
Loaf pans
Greased loaf pans

Instructions

Begin by separating the pig head into halves. This will make it easier to work with.
Carefully remove the eyes and brains. (Note: Some modern cooks may prefer to omit this step entirely.)
Thoroughly scrape the head to remove any remaining bristles or impurities. Clean the head meticulously under cold running water. This is a crucial step for a clean final product.
Place the cleaned pig head halves in a large stockpot or kettle.
Cover the head completely with the 5 quarts of water.
Bring the water to a simmer over medium heat. It is essential to simmer, not boil, to prevent the meat from becoming tough.
Simmer gently for 2 to 3 hours, or until the meat is tender and easily falls off the bone. Check the meat periodically.
As the head simmers, skim any grease or foam that rises to the surface using a slotted spoon or skimmer. This will result in a clearer and cleaner-tasting broth.
Once the meat is cooked through, carefully remove it from the pot and place it on a cutting board to cool slightly.
Chop the meat finely. Remove and discard any bones, skin, or cartilage. The finer the chop, the smoother the final texture of the ponhaws.
Return the chopped meat to the broth in the kettle.
Season the mixture with the salt, pepper, and sage to taste. Be generous with the seasoning, as it will flavor the entire batch.
Gradually sift in the cornmeal, stirring constantly with a wooden spoon to prevent lumps from forming. The amount of cornmeal needed will vary depending on the consistency of the broth. You want to achieve a thickened consistency similar to soft mush.
Once the cornmeal is fully incorporated and the mixture has thickened, reduce the heat to low and cook very slowly for one hour, stirring frequently to prevent sticking and burning. This slow cooking process is essential for developing the flavors and creating a smooth texture.
After cooking for an hour, check the consistency. It should be quite thick. If it is still too thin, continue cooking for another 15-30 minutes, stirring constantly.
When the mixture is sufficiently cooked and thickened, pour it into greased loaf pans.
Allow the ponhaws to cool completely in the loaf pans.
Once cooled, store the loaf pans in a cool place or in the refrigerator until ready to use.
To serve, cut the ponhaws into 1/2-inch slices.
Fry the slices in a lightly oiled skillet over medium heat until they are crisp and brown on both sides.

Expert Tips & Tricks

For a richer flavor, consider using some of the rendered fat from the pig head to fry the scrapple slices.
If you find the mixture is too thick during the cooking process, add a little more water to reach the desired consistency.
To prevent sticking, use a heavy-bottomed pot and stir the mixture frequently, especially during the last half hour of cooking.
For a smoother texture, you can use a food processor or blender to puree some of the cooked meat before adding it back to the broth. Be careful not to over-process.
The consistency of the final product will depend on the ratio of meat to broth and the amount of cornmeal used. Experiment to find your preferred texture.
Make ahead: The loaves can be made ahead and kept refrigerated for up to a week. You can also freeze them for longer storage.
Consider adding other spices such as thyme, marjoram, or red pepper flakes for added flavor.

Serving & Storage Suggestions

Serve the fried ponhaws hot, typically for breakfast, alongside eggs, toast, or maple syrup. It also makes a great addition to a brunch spread.

To store leftover cooked scrapple, wrap it tightly in plastic wrap or place it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze cooked scrapple for up to 2-3 months. To reheat, simply fry the slices in a skillet until heated through and crisp.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	300 kcal	15%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	75mg	25%
Sodium	800mg	35%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	8%
Sugars	1g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Oatmeal Scrapple: Substitute the cornmeal with an equal amount of rolled oats for a slightly different flavor and texture. This is a common variation.
Spicy Scrapple: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a kick of heat.
Herbed Scrapple: Experiment with different herbs, such as thyme, rosemary, or marjoram, to customize the flavor profile.
Different Meats: While traditionally made with pig head, you can substitute with other cuts of pork, such as shoulder or hocks. A combination of different pork cuts can also work well.
Vegetarian “Scrapple”: While not traditional, a vegetarian version can be made using vegetable broth, cooked grains (like barley or farro), and mushrooms or lentils for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Why is it important to clean the pig head so thoroughly?
A: Thorough cleaning ensures that any impurities or bristles are removed, resulting in a cleaner and more palatable final product.

Q: Can I use a pressure cooker to speed up the cooking process?
A: Yes, you can use a pressure cooker to cook the pig head. Reduce the cooking time to approximately 1-1.5 hours at high pressure. Follow your pressure cooker’s instructions carefully.

Q: How do I know when the ponhaws is cooked sufficiently?
A: The ponhaws is done when it has thickened to the consistency of soft mush and the cornmeal is fully cooked. It should be difficult to stir and should hold its shape when spooned into the loaf pans.

Q: Can I freeze ponhaws?
A: Yes, ponhaws freezes well. Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before slicing and frying.

Q: What can I serve with ponhaws?
A: Ponhaws is traditionally served for breakfast with eggs, toast, and maple syrup. It can also be served as part of a brunch spread or as a savory side dish.

Final Thoughts

Making ponhaws is a labor of love, a connection to the past, and a celebration of resourcefulness. It’s a dish that reminds us of simpler times when nothing was wasted and families gathered around the table to share a hearty meal. I encourage you to try this recipe and experience the unique flavor and texture of this traditional dish. Don’t be afraid to experiment with different spices and herbs to create your own signature version. And most importantly, share it with your loved ones and create your own memories around this timeless recipe.

Original Ponhaws – Pannhas – Ponhaus – Scrapple Recipe