Original Ponhaws - Pannhas - Ponhaus - Scrapple

• 1 pig head
• 5 quarts water
• 4 teaspoons salt
• 4 teaspoons pepper
• 1 teaspoon sage
• 3 cups cornmeal (amount is approximate)

1. Separate pig head into halves.
2. Remove eyes and brains.
3. Scrape head and clean thoroughly.
4. Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
5. Skim grease from the surface; remove meat, chop finely and return to broth.
6. Season with salt, pepper and sage to taste.
7. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
8. Cook very slowly for one hour over low heat.
9. When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
10. To serve, cut into 1/2" slices and fry until crisp and brown.

head, water, salt, pepper, sage, cornmeal

Taken from www.food.com/recipe/original-ponhaws-pannhas-ponhaus-scrapple-265164 (may not work)