Panhas is a traditional German dish that's cherished for its hearty and comforting flavors. This recipe takes you through the process of preparing Panhas from scratch, using affordable and easily accessible ingredients like pork scraps and liver, aromatic spices, and bread crumbs. The result is a rich and savory meatloaf that's best enjoyed sliced and pan-fried until crispy, ideally served with a side of potatoes or bread. Preparation is straightforward but requires some patience, as the meat needs to simmer until tender and the finished Panhas must rest overnight. However, the end result is well worth the wait! This classic dish offers a delightful blend of textures and flavors that are sure to bring warmth to your table.
This hearty dish originates from the Pennsylvania Dutch region of the United States, an area steeped in German heritage. Panhas, also known as "scrapple," is a testament to the resourcefulness of these early German-American settlers. They believed in using every part of the animal in their cooking, leaving nothing to waste. Panhas was typically made after butchering, using the leftover scraps of pork that didn't find their way into other dishes. This tradition of making the most out of every ingredient embodies the Pennsylvania Dutch mantra of thrift and simplicity. Despite its humble origins, panhas has endured as a beloved comfort food, not only in Pennsylvania, but also in many other parts of the country where German influence is strong. It serves as a tasty reminder of a time when every morsel was appreciated, every meal a celebration.
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