Home Forums Hunting & Shooting Food, Cooking, and Game Preparation sausage/ponhoss

bought 175lbs of boston butts. first 20lbs got ground,seasoned and stuffed into 19mm casings .rest of it seasoned and ground into sausage. sold most of it to my buddies. i then took all the trimmings and bones and boiled them off in a big pot to make ponhoss. this was my first attempt at making it on top on the stove.ended up with 1-1/2 gallons of meat and 3 1/2 gallons of broth. white corn meal,salt & pepper and an hour or so later i had 17lbs of ponhoss. i wondered if i could get it rich enough without all the usual parts from a whole hog but it came out really good. my daughter says its the best she ever ate.i tend to agree.

Not much Southern experience here. Is the ponhoss baked or smoked and then chilled? Sliced up like cold polenta and fried?

Looks interesting. Premade sausage and grits.

Did someone say grits?

Sausage looks great! I'm not familiar with ponhoss, either. Give us a primer, please.

ponhoss is made by boiling all the scraps from a hog when butchering. most people add the hearts,tongue,head meat,bones to a kettle and boil it off the bone. then seperate the broth fron the meat. the remove all the bones and run the meat thru a grinder. put the broth in a pot/or kettle and boil it. add the meat to and let it boil. season it with salt and pepper to your liking.i like lots of pepper. then start adding white non-selfrising corn meal to it. as it cooks keep stirring the pot to keep it from burning . it will thicken up to where you can just pour it. i use a big coffee cup to pour it into pans to cool. let it cool over night then slice and fry until brown.

i also freeze it between sheets of wax paper after slicing ,then vacuum seal.

It's like head cheese grits

Sounds about like scrapple. Same dish, regional names?

I've heard of PonHaus/Hoss before, but don't believe I've ever had it.

Looks great!

some here call it scrapple to.

Yep. Does sound like scrapple.

THat's what I was thinking, I broke out in the hives from head cheese (homemade) when I was young......

The sausage looks real good as does the Pon Haus. We have always used yellow cornmeal and flour. I think the ratio is 5 lb flour to 10 lb cornmeal. Seems like the flour helps it set up a little better. We only made one 35 gal kettle this year. as we only butchered 9 or 10 pigs this time. We did do about 25 gallon of lard that turned out really well. I have made the Pon Haus on the stove a time or two, but would rather do it outside over an open fire as I am a real sloppy cook, and messes are easier to clean up that way. Also gives you a little smoke flavor. Enjoy it it looks great.
Bill

never seen any made with flour added to it.we've always used white cornmeal but it getting really hard to find around here.i can remember mom making it on the stove when i was a kid. i'd rather stir the old iron kettle over a hot fire to. i just had all those bones from the boston butts so figured i try it.