When I was a kid, living on the family farm in Pa. We'd slaughter 5 or 6 hogs every year around Thanksgiving.
My grandfather was in charge of making the sausage, and the Ponhaus....he passed away a number of years ago and took the recipe with him. Man was it good.....yup had everything but the squeal, he used to say the difference between Scrapple and Ponhaus was that the liver was used in the Ponhaus.
I've always liked Ponhaus more then I liked Scapple.....I have a frozen chunk of puddin' meat in the freezer....maybe I'll make my weekend project trying to figure out my pap's recipe.
Thanks for bringing back a few good memories!!!!