Butchering this weekend & want to try making pig pudding ( puddin) or pan pudding whichever you go by. I understand it’s a PA dutch thing but can’t find anything on making it. I’m not talking about black sausage or blood sausage. When I was a kid we made it but can’t recall want went into it. It was the leftover meat from cooking off the bones. Then ground & put back in kettle for awhile. When done it was put in scrapple pan. To eat It was heated on stove to a consistency of a meat puddin Then served over pancakes with chopped onions or horseradish on top. All help or guidance thankful for.