Scrapple for @bearcarver

[DRKsmoking]

I love old cook books!

Thanks for sharing,

- Jason Thanks for the like and the comment
First thing I go for when I am dragged to yard sales etc.

David

 

[bill ace 350]

Yes please , always up to go over recipes.

Thank you

David

Here you go.....


Otto's Panhas


If you like this recipe and want to share, all I ask is that you give credit to my late dad, Otto Neukirch...

He said this was as close to his Grandmother Rentmeister's recipe as he could come.

Original recipe used pork liver, blood, scraps etc.

This recipe uses items found in any decent butcher shop or grocery store.


1/4 lb Blood and Tongue Bologna
1/2 lb Liverwurst or Braunschweiger
1/2 lb Ham(boiled, baked, spiced etc...)

4 heaping tbs Coarse Ground Black Pepper
3 Heaping tbs Mace
3 Heaping tbs Sage

2 1/2 Quarts Water

Buckwheat Flour

Chop meat in small pieces (1/4 ")

Add chopped meat and spices to water to a 10 - 12" pot and bring to a slow boil. Boil 15 minutes, stirring occasionally. A solid wooden spoon is perfect for this.


Remove from heat and slowly shake Buckwheat Flour into the mixture, stirring constantly. This step may take another set of hands.

The mixture will stiffen rapidly when adding flour. Your goal is to get a very, very thick paste, difficult to stir.


When the proper consistency is reached, smooth out the surface.

Let cool then refrigerate overnight.

In the morning the mixture should have pulled away from the sides of the pot. If not, gently go around the edge with a butter knife to loosen.

Invert pot onto a plate or baking sheet.

Slice to desired thickness. We like 3/16 - 1/4"

Fry on high in a pan or griddle with a little oil, turning until both sides are crispy.

Put on plate, brush with melted butter and add salt to taste.

Enjoy

 

[schlotz]

Grew up with the stuff and loved it. Dad's recipe is very similar although sans liver. Like Robert ( tx smoker ), I too copied the recipe and will put it to use late this fall. Thanks for sharing David!

 

[DRKsmoking]

If you like this recipe and want to share, all I ask is that you give credit to my late dad, Otto Neukirch.

Thank you Bill for this , That is really nice of you to share a passed down family recipe
And if I get to pass this on to anyone I will be sure to give credit to you and your Dad
I am printing this with you and Your Dads name on the top

Thank you

David

 

[DRKsmoking]

Thanks
912smoker
for the like

David