<![CDATA[Gritwurst or Gritzwurst or Gritwist]]>Have any of you guys from ND, SD, MN, WI, maybe IA that have German heritage ever heard of this or eaten it? It is very similar to goetta from what I am reading. I grew up eating this for breakfast at my Grandparents house. It was a common food among German immigrant farming families. It was traditionally made from the pig head meat but also a lot from pork butt. It is a cooked down mixture of ground pork meat with the fat, steel cut oats, spices, and my Grandma always put dark raisins in it (which was a northern Germany thing from what I have read). It is then fried in a bit of oil and topped with maple syrup or karo syrup. It is sooo good. I haven’t had it in 20 years but I am going to remedy that. My Dad got his Grandmother’s recipe from his great aunt!

Screenshot_20211015-185522_Google.jpg

]]>https://waltonsdev.nodebb.com/topic/4410/gritwurst-or-gritzwurst-or-gritwistRSS for NodeThu, 10 Sep 2026 22:34:43 GMTSat, 16 Oct 2021 00:04:59 GMT60<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Sat, 30 Apr 2022 23:06:45 GMT]]>Dave in AZ thanks for bringing it back up. It just reminded me that I need to make a batch.

]]>https://waltonsdev.nodebb.com/post/76789https://waltonsdev.nodebb.com/post/76789Sat, 30 Apr 2022 23:06:45 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Sat, 30 Apr 2022 23:02:32 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/76788https://waltonsdev.nodebb.com/post/76788Sat, 30 Apr 2022 23:02:32 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Sun, 07 Nov 2021 15:16:02 GMT]]>billow99 Thanks for the recipe.

]]>https://waltonsdev.nodebb.com/post/55379https://waltonsdev.nodebb.com/post/55379Sun, 07 Nov 2021 15:16:02 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Sun, 07 Nov 2021 14:27:52 GMT]]>billow99 thank you

]]>https://waltonsdev.nodebb.com/post/55367https://waltonsdev.nodebb.com/post/55367Sun, 07 Nov 2021 14:27:52 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 22:13:45 GMT]]>billow99 thanks

]]>https://waltonsdev.nodebb.com/post/54051https://waltonsdev.nodebb.com/post/54051Thu, 28 Oct 2021 22:13:45 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 22:06:40 GMT]]>sounds good and also a lot like cornmeal mush with added sausage

]]>https://waltonsdev.nodebb.com/post/54045https://waltonsdev.nodebb.com/post/54045Thu, 28 Oct 2021 22:06:40 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 22:03:41 GMT]]>found it ?
https://www.tasty-german-recipe.com/pan-haus.html
My Pon Haus Experience
by: Scooter

This 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.

]]>https://waltonsdev.nodebb.com/post/54044https://waltonsdev.nodebb.com/post/54044Thu, 28 Oct 2021 22:03:41 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 21:43:07 GMT]]>Griebenschmalz and Sülze were a staple in our family foods to eat after a hard days work…

My family ancestors could remember what happened 80 years ago I can’t remember who I met last week , brain has been rotted out using computers and cell phones…

]]>https://waltonsdev.nodebb.com/post/54036https://waltonsdev.nodebb.com/post/54036Thu, 28 Oct 2021 21:43:07 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 21:31:46 GMT]]>YooperDog Who stole the Kishka / Jakob stole the Kishka !

]]>https://waltonsdev.nodebb.com/post/54028https://waltonsdev.nodebb.com/post/54028Thu, 28 Oct 2021 21:31:46 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 13:54:35 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/53924https://waltonsdev.nodebb.com/post/53924Thu, 28 Oct 2021 13:54:35 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 13:28:24 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/53922https://waltonsdev.nodebb.com/post/53922Thu, 28 Oct 2021 13:28:24 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Thu, 28 Oct 2021 13:24:46 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/53921https://waltonsdev.nodebb.com/post/53921Thu, 28 Oct 2021 13:24:46 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 22:51:30 GMT]]>YooperDog Love Kishka, having breakfast for dinner tonight. Kishka, eggs & rye toast. Must be the Polish & Czech in me.

]]>https://waltonsdev.nodebb.com/post/53570https://waltonsdev.nodebb.com/post/53570Tue, 26 Oct 2021 22:51:30 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 21:45:35 GMT]]>billow99 its up to us to keep those recipes alive, but more importantly, to keep up the traditions.

]]>https://waltonsdev.nodebb.com/post/53562https://waltonsdev.nodebb.com/post/53562Tue, 26 Oct 2021 21:45:35 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 17:36:05 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/53485https://waltonsdev.nodebb.com/post/53485Tue, 26 Oct 2021 17:36:05 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 17:10:57 GMT]]>billow99 it us up to us for sure to pass on those family traditions to the next generation.

]]>https://waltonsdev.nodebb.com/post/53480https://waltonsdev.nodebb.com/post/53480Tue, 26 Oct 2021 17:10:57 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 16:46:43 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/53466https://waltonsdev.nodebb.com/post/53466Tue, 26 Oct 2021 16:46:43 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 15:07:29 GMT]]>billow99 ND Mike I have something a bit similar call Kishka, a Polish blood sausage we would have for breakfast with eggs typically

]]>https://waltonsdev.nodebb.com/post/53452https://waltonsdev.nodebb.com/post/53452Tue, 26 Oct 2021 15:07:29 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 12:58:28 GMT]]>billow99 my wife’s family are Germans from Russia. My German side is from Prussia and Northern Germany.

]]>https://waltonsdev.nodebb.com/post/53410https://waltonsdev.nodebb.com/post/53410Tue, 26 Oct 2021 12:58:28 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 12:35:43 GMT]]>German American sausage making was influenced by German colonists that lived in eastern Europe and Russia (https://feefhs.org/resource/germany-settlements-in-eastern-europe) my great uncle left Russia pre ww2 and moved to Iowa . Please note that there are Jewish versions (using chicken and beef brisket) of this sausage as well .

]]>https://waltonsdev.nodebb.com/post/53405https://waltonsdev.nodebb.com/post/53405Tue, 26 Oct 2021 12:35:43 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 12:28:00 GMT]]>billow99 a little different recipe. I’ve never seen that one. I know buckwheat groats were used here in ND.

]]>https://waltonsdev.nodebb.com/post/53402https://waltonsdev.nodebb.com/post/53402Tue, 26 Oct 2021 12:28:00 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Tue, 26 Oct 2021 12:01:34 GMT]]>ND Mike, My parents bought a Buckwheat version without added blood see https://www.recipelion.com/Preserving-Meats/BUCKWHEAT-SAUSAGE-RECIPE, at meal time the contents of the sausage was removed and fried with a little bit of water and fried onion, tasted good but heavy on the cholesterol .

]]>https://waltonsdev.nodebb.com/post/53398https://waltonsdev.nodebb.com/post/53398Tue, 26 Oct 2021 12:01:34 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Sun, 17 Oct 2021 19:56:27 GMT]]>Grimpuppy nice! I bet it is really good your family way too!

]]>https://waltonsdev.nodebb.com/post/51614https://waltonsdev.nodebb.com/post/51614Sun, 17 Oct 2021 19:56:27 GMT<![CDATA[Reply to Gritwurst or Gritzwurst or Gritwist on Sun, 17 Oct 2021 19:55:57 GMT]]>Departing Contestant it is really neat to see the subtle differences in basically the same type of food.

]]>https://waltonsdev.nodebb.com/post/51613https://waltonsdev.nodebb.com/post/51613Sun, 17 Oct 2021 19:55:57 GMT