is scrapple and pon haus the same thing

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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 scrapple and pon haus the same thing

Preparation[]

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.

Composition[]

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

FAQ

What is another name for scrapple?

As a rural tradition during hog-butchering time, scrapple dates to the sixteenth century in Germany, where it was called panhas, pawnhos, or pan haas, meaning “pan rabbit.” While parts of the pig became sausages or bacon, the rest, “everything but the oink,” was collected for scrapple and for black or blood puddings, …

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 …

What is the southern name for scrapple?

In the South, scrapple is often called livermush.

What is the nickname for scrapple?

Plate of scrapple, unbrowned (left) and browned (right)
Alternative names
Pannhaas, Pon haus, Krepples
Type
Mush
Place of origin
United States
Region or state
Southern Mid-Atlantic states

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