Some Amish call this "pon hoss". Some people are more familiar with this dish by the name "scrapple", which, as the name implies is really made from scraps of pork. This is a favorite dish among the Amish at hog butchering time .
Care to make your own scrapple? Try the recipe!
Homemade Scrapple (Pon Haus)
3-4 pounds pork shanks or hocks
Cornmeal or flour
Over medium heat in large pot, cook pork until tender. Remove bones and skim fat from broth. Return meat to broth and add corn meal or flour, just enough to thicken. (Editor’s note: Amount of flour to be added will vary widely depending on the meat used; add flour one cup at a time until broth is a thick paste.) Season with salt and pepper. Pour into loaf pans. Chill overnight in a cellar or refrigerator. The next day, slice and fry over medium-high heat until golden brown on each side. Serve.
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