My families Scrapple/ Pannhaas Mix,circa 1845-50?
1 1/2 cups yellow corn meal
6 cups pork broth / beef broth
2 cups chopped Venison
1 tsp. Salt
1/4 tsp. white pepper
1/2 tsp. sage
slowly mix cornmeal into boiling broth. cook until thick
blend meat, salt,pepper and sage.
pour in loaf pan. cool and chill overnight.
unmold
Slice 3/8 inch thick
Fry in butter or oil till golden brown in a skillet
This recipe is good with stewed neck meat
And add some chopped and cooked deer heart if you like for some zing
YouTube had a all pork sausage version to use as a base
1 1/2 cups yellow corn meal
6 cups pork broth / beef broth
2 cups chopped Venison
1 tsp. Salt
1/4 tsp. white pepper
1/2 tsp. sage
slowly mix cornmeal into boiling broth. cook until thick
blend meat, salt,pepper and sage.
pour in loaf pan. cool and chill overnight.
unmold
Slice 3/8 inch thick
Fry in butter or oil till golden brown in a skillet
This recipe is good with stewed neck meat
And add some chopped and cooked deer heart if you like for some zing
YouTube had a all pork sausage version to use as a base
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