Gritwurst or Gritzwurst or Gritwist
-
My grandparents were relocated (pre ww1) from Russian Poland to the steppe in Kazakhstan the grandmothers were very good in preserving and cooking but both of them passed early in their 50s so it’s up to me to spark up the traditional family recipes and customs.
-
My grandparents were relocated (pre ww1) from Russian Poland to the steppe in Kazakhstan the grandmothers were very good in preserving and cooking but both of them passed early in their 50s so it’s up to me to spark up the traditional family recipes and customs.
billow99 it us up to us for sure to pass on those family traditions to the next generation.
-
My grandparents were relocated (pre ww1) from Russian Poland to the steppe in Kazakhstan the grandmothers were very good in preserving and cooking but both of them passed early in their 50s so it’s up to me to spark up the traditional family recipes and customs.
billow99 I have been compiling recipes from my parents and both of their mothers. Some are hand written and some are recipes out of cookbooks that they have added notes to, it is interesting looking through old recipes.
-
My grandparents were relocated (pre ww1) from Russian Poland to the steppe in Kazakhstan the grandmothers were very good in preserving and cooking but both of them passed early in their 50s so it’s up to me to spark up the traditional family recipes and customs.
billow99 its up to us to keep those recipes alive, but more importantly, to keep up the traditions.
-
YooperDog Love Kishka, having breakfast for dinner tonight. Kishka, eggs & rye toast. Must be the Polish & Czech in me.
Improvise, Adapt and Overcome! Semper Fi
-
YooperDog Love Kishka, having breakfast for dinner tonight. Kishka, eggs & rye toast. Must be the Polish & Czech in me.
Bob Stehlik said in Gritwurst or Gritzwurst or Gritwist:
YooperDog Love Kishka, having breakfast for dinner tonight. Kishka, eggs & rye toast. Must be the Polish & Czech in me.
You have that meal dialed in. I will be heading to a Polish shop to pick up some kishka on Saturday. If they have some in the large ring size I might be making some sandwiches.
-
billow99 its up to us to keep those recipes alive, but more importantly, to keep up the traditions.
GWG8541 You need to know what stock you are from. Growing up I didn’t think to much about traditions,it just what we did. Older now and passed the same on to our kids. As I got older I was surprised that so many had no specific or special traditions, no tie to the past and no history.
-
GWG8541 You need to know what stock you are from. Growing up I didn’t think to much about traditions,it just what we did. Older now and passed the same on to our kids. As I got older I was surprised that so many had no specific or special traditions, no tie to the past and no history.
YooperDog yeah, as I get older, I appreciate what was instilled in me from my family. An old friend used to say this, and it makes more sense as time goes by, “You never really die until you end up on the wall at a Cracker Barrel”. Even though its not my family, it makes me sad to see old family photos that were surrendered as decorations in an estate sale. In reality, its just another piece of a family history and tradition lost.
-
Bob Stehlik said in Gritwurst or Gritzwurst or Gritwist:
YooperDog Love Kishka, having breakfast for dinner tonight. Kishka, eggs & rye toast. Must be the Polish & Czech in me.
You have that meal dialed in. I will be heading to a Polish shop to pick up some kishka on Saturday. If they have some in the large ring size I might be making some sandwiches.
-
-
found it ?
https://www.tasty-german-recipe.com/pan-haus.html
My Pon Haus Experience
by: ScooterThis is the ‘basic’ recipe my granny passed to me. In today’s world we don’t use butchered product, but beef broth and store bought breakfast sausage. My great grandfather, who owned a butcher shop, would make this during the depression. Basically, brown the sausage, drain and add broth. Bring to a boil and add your spices. Using a wood spoon slowly add the cornmeal and stir relentlessly until it just gets too darn thick and you’re exhausted. Pour into loaf pons (lol) and let settle. Refridgerate and slice and fry the next day. If you’re savvy on cryovac’n, this will freeze well. I love to experiment with the heat by adding chopped jalapenos or the heat of your choice during the boiling process. The hardest of this whole process is stirring while adding the cornmeal. Slice and fry in pan (lol) and crack an egg on top, or syrup, or even mustard. IT’S ALL GOOD! That’s my basic ponhaus story. At my daughters request I made 3 loafs last night. I want them to make it for themselves, however. My grandmother’s maiden name is Hosfeldt btw. It’s really easy to make, but it’s not. Experimentation is half the fun here, especially when adding spices. Have fun and there’s not a lot of ways to mess this up.
-
sounds good and also a lot like cornmeal mush with added sausage
-
found it ?
https://www.tasty-german-recipe.com/pan-haus.html
My Pon Haus Experience
by: ScooterThis is the ‘basic’ recipe my granny passed to me. In today’s world we don’t use butchered product, but beef broth and store bought breakfast sausage. My great grandfather, who owned a butcher shop, would make this during the depression. Basically, brown the sausage, drain and add broth. Bring to a boil and add your spices. Using a wood spoon slowly add the cornmeal and stir relentlessly until it just gets too darn thick and you’re exhausted. Pour into loaf pons (lol) and let settle. Refridgerate and slice and fry the next day. If you’re savvy on cryovac’n, this will freeze well. I love to experiment with the heat by adding chopped jalapenos or the heat of your choice during the boiling process. The hardest of this whole process is stirring while adding the cornmeal. Slice and fry in pan (lol) and crack an egg on top, or syrup, or even mustard. IT’S ALL GOOD! That’s my basic ponhaus story. At my daughters request I made 3 loafs last night. I want them to make it for themselves, however. My grandmother’s maiden name is Hosfeldt btw. It’s really easy to make, but it’s not. Experimentation is half the fun here, especially when adding spices. Have fun and there’s not a lot of ways to mess this up.
-
found it ?
https://www.tasty-german-recipe.com/pan-haus.html
My Pon Haus Experience
by: ScooterThis is the ‘basic’ recipe my granny passed to me. In today’s world we don’t use butchered product, but beef broth and store bought breakfast sausage. My great grandfather, who owned a butcher shop, would make this during the depression. Basically, brown the sausage, drain and add broth. Bring to a boil and add your spices. Using a wood spoon slowly add the cornmeal and stir relentlessly until it just gets too darn thick and you’re exhausted. Pour into loaf pons (lol) and let settle. Refridgerate and slice and fry the next day. If you’re savvy on cryovac’n, this will freeze well. I love to experiment with the heat by adding chopped jalapenos or the heat of your choice during the boiling process. The hardest of this whole process is stirring while adding the cornmeal. Slice and fry in pan (lol) and crack an egg on top, or syrup, or even mustard. IT’S ALL GOOD! That’s my basic ponhaus story. At my daughters request I made 3 loafs last night. I want them to make it for themselves, however. My grandmother’s maiden name is Hosfeldt btw. It’s really easy to make, but it’s not. Experimentation is half the fun here, especially when adding spices. Have fun and there’s not a lot of ways to mess this up.
-
found it ?
https://www.tasty-german-recipe.com/pan-haus.html
My Pon Haus Experience
by: ScooterThis is the ‘basic’ recipe my granny passed to me. In today’s world we don’t use butchered product, but beef broth and store bought breakfast sausage. My great grandfather, who owned a butcher shop, would make this during the depression. Basically, brown the sausage, drain and add broth. Bring to a boil and add your spices. Using a wood spoon slowly add the cornmeal and stir relentlessly until it just gets too darn thick and you’re exhausted. Pour into loaf pons (lol) and let settle. Refridgerate and slice and fry the next day. If you’re savvy on cryovac’n, this will freeze well. I love to experiment with the heat by adding chopped jalapenos or the heat of your choice during the boiling process. The hardest of this whole process is stirring while adding the cornmeal. Slice and fry in pan (lol) and crack an egg on top, or syrup, or even mustard. IT’S ALL GOOD! That’s my basic ponhaus story. At my daughters request I made 3 loafs last night. I want them to make it for themselves, however. My grandmother’s maiden name is Hosfeldt btw. It’s really easy to make, but it’s not. Experimentation is half the fun here, especially when adding spices. Have fun and there’s not a lot of ways to mess this up.
billow99 Thanks for the recipe.
-
Found this thread looking for scrapple recipes, really a lot of great info and history up above!
So I will throw in a bit
Growing up, we ate a lot of Scrapple. I grew up near SE Pennsylvania and DE border, Lancaster PA German/Pennsylvania Deutche/Amish area. All the grocery stores had scrapple in with the bacon and sausage, I alwaus thought it was equally popular as a breakfast meat until growing up and moving away. Like everyone above, we would fry slices and eat with maple syrup for breakfast. I believe most of the stuff we ate had cornmeal rather than buckwheat as the binder.I’m just searching around to find the classic scrapple spices, and maybe what ratios of various meat to use that I might be able to find. I need to look but there are a lot of “carneceria” or small hispanic groceries near me, that sell various pork parts. Not sure if they are cheaper than butt on sale, just putting together my recipe still.
Great thread, thx for all the wonderful comments! -
Found this thread looking for scrapple recipes, really a lot of great info and history up above!
So I will throw in a bit
Growing up, we ate a lot of Scrapple. I grew up near SE Pennsylvania and DE border, Lancaster PA German/Pennsylvania Deutche/Amish area. All the grocery stores had scrapple in with the bacon and sausage, I alwaus thought it was equally popular as a breakfast meat until growing up and moving away. Like everyone above, we would fry slices and eat with maple syrup for breakfast. I believe most of the stuff we ate had cornmeal rather than buckwheat as the binder.I’m just searching around to find the classic scrapple spices, and maybe what ratios of various meat to use that I might be able to find. I need to look but there are a lot of “carneceria” or small hispanic groceries near me, that sell various pork parts. Not sure if they are cheaper than butt on sale, just putting together my recipe still.
Great thread, thx for all the wonderful comments!Dave in AZ thanks for bringing it back up. It just reminded me that I need to make a batch.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
