RE: Scrapple in Texas?
I know you are a true PA Dutchman since you know the correct PA Dutch name for Scrapple which is
PON HAUS! I believe the correct spelling is Pon Haus.(Source: Wikipedia). The original recipes used by the Dutch Colonists around the Philadelphia area in the 17th & 18th Century called for the Hog Offal parts of the pig such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste.