German Pannas

Recipe from

Oxmoor House


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


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.

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.