German Pannas

Yield: 15 to 20 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  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.
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