Panhas or Scrapple

Notes on Panhas and Scrapple

Notes about Panhas

The story goes that Panhas original name was pan- hare from the appearance of it looked like the color of rabbit meat, even though it was usually pork. it was something that was made after butchering the hogs and all the leftover pieces that were not good for anything else but too good for the livestock were simmered with vegetables in a broth. Then it was thickened up with buck wheat flour and then cooled in a loaf pan and then sliced like bread and fried in butter or lard.

How Scrapple got it's name
by Grettelote

Panhas, which is the original German "Scrapple" made with coarse ground buckwheat.

The first German settlers did not bring buckwheat seed with them and used what was plemtyful instead: corn.

The story is that the first settlers used to make this panhas in the fall when the hogs were butchered and sold it in the market in Philadelphia. Someone asked a German girl (who did not speak but a litle English) what it was and the customer pointed to the litlle pieces of meat and said "Scraps"??? and the girl answered: Ja, scrapple.

In Southern Germany they do have the habit of putting an le on most words: Kirche= Kirchle, Maedchen=Maedle only they pronounce it... l e... and not ...el...like it is done in the English language. Anyway, that is supposedly how Panhas got it's American name.

Personally, I abhor the stuff made with cornmeal and just a few pieces of scraps floating around in it. Good Panhas made with buckwheat is completely different and today nobody has to make it with scraps. I buy pork shoulders when on sale and use half buckwheat mush and half ground up meat.

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