Pa Dutch Ponhaus

Name: Pa Dutch Ponhaus
Ingredients: 2 lbs country-style pork ribs; 1/2 teaspoon ground mace; 1/2 teaspoon sage; 1/2 teaspoon marjoram; 2 slices smoked liverwurst, aka braunsweiger; 1/4 cup cornmeal; 1/4 cup buckwheat groats; syrup

8 ingredients

5 steps

Ingredients

2 lbs country-style pork ribs
1/2 teaspoon ground mace
1/2 teaspoon sage
1/2 teaspoon marjoram
2 slices smoked liverwurst, aka braunsweiger
1/4 cup cornmeal
1/4 cup buckwheat groats
syrup

Directions

1

Cook the ribs and spices for 2 hours in water to cover. Refrigerate overnight.
2

Remove the grease from the top of the broth. Shred the ribs and add to the broth.
3

Bring to a boil. Break up the braunsweiger and cook with the ribs.
4

Slowly add cornmeal and buckwheat and whisk until smooth. Pack into a loaf pan and refrigerate overnight.
5

Remove from the pan and slice. Saute until brown and serve with syrup.