is pon haus and scrapple the same thing

Pennsylvania Dutch Scrapple The main argument being that “pan/pon haus” only uses cornmeal while scrapple adds flour too. In the grand scheme of things, there really is no major difference between the two. They are simply one of many different but delicious classic Dutch side dishes.
is pon haus and scrapple the same thing


Scrapple is typically cut into quarter-inch to three-quarter-inch slices, and pan-fried until browned to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled; this is a good cooking method for those who like their scrapple crispy.

Scrapple is usually eaten as a breakfast food, and can be served plain or with apple butter, ketchup, jelly, maple syrup, honey, or even mustard, and accompanied by eggs, potatoes, or pancakes. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish, and ketchup.


Locally called “everything but the oink” or made with “everything but the squeal”,[3] scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added.[2][4] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cooks taste.[5]

A few manufacturers have introduced beef[6] and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available.[7][8]

Pon Haus/Scrapple


What else is scrapple called?

Scrapple, also known by the Pennsylvania Dutch name Pannhaas (“pan tenderloin” in English; compare Panhas), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.

What is the nickname for scrapple?

Also nicknamed “poor man’s bacon,” scrapple is a breakfast and brunch favorite in Lancaster County. This dish has both Dutch and German origins, and it’s most popular in areas of Pennsylvania with Dutch and German roots.

What is the southern name for scrapple?

In the South, scrapple is often called livermush.

What is Pon Haus made of?

Both include pork (usually the scraps left over after butchering, thus the name “scrapple”) and cornmeal (sometimes also buckwheat), boiled together in the meat broth; but for me, what’s always seemed the distinction is that scrapple seems to be mostly meat with just enough cornmeal to hold it together, while pon haus …

Are Pon haus and scrapple the same thing?

German recipes: pon haus and scrapple are considered the same thing by many. After doing a quick pon haus and scrapple recipe search on Google, I disagree. In fact, my pon haus recipe isn’t much like the recipes I found online either. My method of making pon haus is pretty simple compared to some. Scrapple and pon haus do have one thing in common.

Is there a difference between Pan Haus and scrapple?

Both recipes also use various parts of the pig typically considered unusable. Therefore, individuals argue there is no difference between pan haus and scrapple. However, over the generations, and through the diversity of Dutch and German cultures, pan haus has truly diverged into becoming a distinct culinary ancestor of scrapple.

What is a scrapple in PA?

If you’re unfamiliar with the PA Dutch dish, you’ll probably be surprised to learn that scrapple is a type of meat. Specifically, a thick slice of pan-fried meat made from pork served with many of your typical breakfast items.

Where did Pan Haus come from?

Moreover, pan haus has often been confused with the Dutch staple of scrapple. Many of the first recipes stem from German colonists who settled around Pennsylvania in the 17th and 18th centuries. The recipe, brought across the Atlantic Ocean, was used while immigrants pioneered their way toward settlement into their new surroundings.

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