ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

German Pannas

Yield 15 to 20 servings


  • 3 cups pig's head meat
  • 3 cups broth from cooked meat
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • Vegetable oil

How to Make It

  1. Combine meat, broth, salt, and pepper in a large Dutch oven. Bring to a boil. Reduce heat. Stir in remaining ingredients, except oil; mix well. Cook, uncovered, over low heat 15 minutes, stirring constantly. Remove from heat, and pour into a large shallow baking dish; pack firmly into dish. Cool slightly; refrigerate until chilled.

  2. Cut mixture into 1/2-inchthick slices; fry in hot oil in a large heavy skillet until golden brown on both sides. Drain. Serve hot as a breakfast dish.

Oxmoor House Homestyle Recipes