About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. 1

    Martha Hollingsworth

    I live in Indiana. My family always called it Cripple, and I have never heard anyone else use that word for it. : )

    1. 1.1


      Martha, welcome…where in Indiana are you from? I have never heard the term Cripple as a Pon Hoss variation…

  2. 2

    Linda from KY

    I’ve never had scrapple, but I have made and eaten goetta many times. Goetta is not supposed to be made from scraps, though a local brand makes their goetta that way. It’s wrong, wrong, wrong. It’s a combination of pork and beef with pinhead oatmeal. It’s a holiday tradition in my husband’s family.

  3. 3

    Barbara Weber

    Scrapple is Goetta made with cornmeal instead of oats. We eat one or the other for breakfast all year. Both, start out with a Boston butt,slow cooked for hrs.(slow cooker) if you want to go from scratch.

    1. 3.1


      Welcome, Barbara…and thanks for that clarification….a lot of people outside of the Cincinnati area haven’t heard of goetta, I have found…

  4. 4

    Tammy From Virginia

    I grew up eating Pon Hoss. We always butchered our own hogs and fresh Pon Hoss for breakfast is so good. We make it from the scraps and add corn meal for it to set up. I slice it and lightly flour the slice and fry in oil. Server it with maple syrup…yummy!

    1. 4.1


      Tammy, welcome. Sounds yummy! Where in the great state of VA are you?


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