Panas Or Scrapple(German Breakfast Food)
A hearty German breakfast dish featuring seasoned ground pork mixed with cornmeal and flour, shaped into loaves, sliced, and enjoyed with savory flavors. Perfect for hearty mornings.
Ingredients
Instructions
- Cover the pork with water and add minced garlic, salt, black pepper, and red pepper.
- Cook until the meat is tender.
- Cool the meat and coarsely grind it.
- Return the ground meat to the broth.
- Mix the cornmeal with the flour and brown sugar.
- Gradually add the dry mixture to the broth and meat, stirring until it thickens.
- Cook over low heat until the mixture pulls away from the spoon or pan.
- Adjust spices to taste if desired.
- Pour the mixture into bread pans and cool.
- Once cooled, store in the refrigerator or freezer.
- Slice the cooled dish and place waxed paper between slices for storage.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or sage to the broth while cooking the pork. If you prefer a gluten-free version, substitute the flour with a gluten-free blend. You can also use different types of meat, such as beef or turkey, for varied taste. Make sure to stir continuously when adding the cornmeal mixture to avoid lumps.
Serving Suggestions
Panas pairs beautifully with Nanny'S Beans or a side of sautéed greens. Serve it warm with a dollop of mustard or apple sauce for added flavor. It can also be enjoyed as part of a hearty breakfast spread alongside eggs and toast. For a twist, try it with a fried egg on top for a filling meal.
Storage & Reheating
Once cooled, wrap the slices tightly in waxed paper and store them in an airtight container in the refrigerator for up to a week. For longer storage, freeze the slices with waxed paper in between to prevent sticking. Reheat in a skillet over medium heat until heated through, or microwave in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Panas Or Scrapple(German Breakfast Food) contains roughly 1287 calories, with 43g protein, 278g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (243% of the Daily Value), iron (176% of the Daily Value), and calcium (88% of the Daily Value). Note that it is relatively high in sodium, at 1252mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover pork for this recipe?
Absolutely! Leftover cooked pork is a great way to make Panas. Just ensure the meat is finely ground and follow the same steps to incorporate it into the broth and cornmeal mixture. This method not only saves time but also enhances the dish's flavor with the already seasoned meat.
How can I make Panas less spicy?
To reduce the spiciness, simply decrease the amount of black and red pepper used in the recipe. You can also add more cornmeal or flour to the mixture to help balance the flavors. If you prefer, substitute with milder spices such as paprika or omit the red pepper altogether.
What type of bread pans work best for this recipe?
Using standard metal or glass bread pans works well for making Panas. If you have silicone pans, those are also a great option as they allow for easy removal of the cooled dish. Regardless of the pan type, make sure to grease it lightly to prevent sticking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).