Make Your Own Pon Hoss - Recipe | The Amish Cook from Oasis Newsfeatures

Submitted by editorkevin on 19 January 2010 - 5:03pm

Lovina - and her mother - have written throughout the years about pork delicacy they call "pon hoss." A more common name for this outside the Amish is "scrapple." Like that name implies, it is made out of "pork scraps." Here is Lovina's recipe for making homemade pon hoss.

PON HOSS

3-4 lbs. Pork shanks or hocks

cornmeal or flour

salt

pepper

Over a medium heat in a large pot, cook pork until tender. Remove bones and skim fat from broth. Return meat to broth and add corn meal or flour, just enough to thicken (editor's note: amount of flour to be added with vary widely depending on the meat used, add flour one cup at a time until broth is a thick paste) Season with salt and pepper. Pour into loaf pans. Chill overnight in a cellar or refrigerator. The next day, slice and fry over medium-high heat until golden brown on each side. Serve

Re: Make Your Own Pon Hoss - Recipe

Submitted by Sandy4619 on 22 January 2010 - 12:44pm.

My folks always made scrapple after butchering hogs. A childhood favorite of mine. I would love to try making it myself. Can anyone give me better details about how much cornmeal to how much broth?

Re: Make Your Own Pon Hoss - Recipe

Submitted by editorkevin on 22 January 2010 - 12:49pm.

Sandy, good luck with the recipe! It's a good recipe. Your question is tough to answer because - as it says in the recipe - there is such a wide variation depending on the type of "meat scraps" you are using. Add the flour (or cornmeal) just 1 cup at a time until you get a thick paste, not a runny applesauce consistency or even a creamy pudding consistency, a thick mortar type paste....1 cup at a time will ensure that you don't add too much....I don't think you can go wrong if you follow that rule....I'm thinking 3 cups might be a good "average" to count on...