Pa Dutch Ponhaus

1. 1

   Cook the ribs and spices for 2 hours in water to cover. Refrigerate overnight.

2. 2

   Remove the grease from the top of the broth. Shred the ribs and add to the broth.

3. 3

   Bring to a boil. Break up the braunsweiger and cook with the ribs.

4. 4

   Slowly add cornmeal and buckwheat and whisk until smooth. Pack into a loaf pan and refrigerate overnight.

5. 5

   Remove from the pan and slice. Saute until brown and serve with syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.