For Christmas, Santa brought me this amazingly wonderful Amish Cookbook. I love it. There is a recipe in there I want to try for Ponhoss, never had it before but it sounds good. The recipe calls for pudding meat, what on earth do they mean by that???
The recipe calls for pudding meat, what on earth do they mean by that???
Puddings are finely ground head meat, seasoned something like sausage. The term seems to be most used in Pennsylvania. In other parts of the country, the same thing is called head cheese. Probably someone will post to disagree with the latter name. I'm not endorsing it, just pointing out it is used -- right or wrong.
When puddings are available in stores, they are sold in loaves wrapped in plastic.
Puddings are good in the place of sausage, and "pancakes and puddings" is a household term in some areas.
And they that use this world, as not abusing it: for the fashion of this world passeth away. (I Cor. 7:31)
liver pudding is similar to scrapple. It's greasier than scrapple though cause it has more meat in it than scrapple does. I get both when I have my hog butchered but I like scrapple better cause it's not as greasy but the guys eat the liver pudding first.
No, it's not head cheese, that is souse. Liver mush or pudding is ground up hog parts along with the liver that are flavored with spices and molded into blocks. You fry it. Scrapple is the hog juice mixed with cornmeal and spices and molded. You fry it too.
head cheese is what i make from the hogs head. i'm not sure if this is what it means. maybe it's suet. i use that for steamed puddings. maybe if the op posted the recipe and we could see what comes before and after pudding meat we might be of more help.~Georgia.
The book I received from Santa is called Mennonite Country-style Recipes and Kitchen Secrets by Esther H Shank. Definately recommend this recipe book, very easy to understand with step by step instructions.
8 cups pork or beef broth
2 1/2 cups pudding meat, more or less.....heat in heavy cooker
2 cups corn meal
1/2 cup flour
1 tsp sugar..... combine 1st then slowly mix into broth, stirring constantly (add while broth is still cool to avoid lumping
Cook for 1hr, stirring constantly at 1st, then less often the longer it cooks just to keep it from sticking. Remove from heat, let set a few minutes to collect excess fat. Skim of all you can, add salt if needed and pour into 2 loaf pans. when chilled, slice, flour and fry in a little margarine or butter. serve with eggs or with syrupor apple butter.
I agree, it sounds like she is making scrapple. I have an older version of that book and the receipe is titled Old Fashioned Cornmeal Mush. Adding the pudding meat is what makes it go from cornmealmush to scrapple.
I have never made it since I have the butcher shop make my pudding and scrapple for me. I think you will have to get the meat from the butcher shop and they may not do it in your area but it wouldn't hurt to ask
ok so scrapple is not a dish i'm familar with.i've never cooked with cornmeal. looks like you want meat that will gel if you cut it and fry. sounds something like the english brawn i make without the cornmeal. like others have said you might get the pudding meat at the butchers. for my brawn i make my own from pork hocks and veal shank.~Georgia.
From The Amish Cook
"Pon Hoss is made with the juice that's left from the pork bones that have been cooked in the iron kettle. It is made with a thickening of flour or cornmeal and some liver pudding. We season it with salt and pepper. After it is cooked and thickened in the iron kettle, it is put into loaf pans to chill. When it's chilled, we cut it into slices and fry it in a skillet 'til golden brown."
"Liver pudding is an old recipe, made while butchering pork. It comes from the head meat and the bones, which are cooked soft in an iron kettle. The meat goes through a grinder and gets mixed up."