In this era of frugality you will find that posh cuts of pork are still very affordable. From hefty pork roasts to juicy, meaty spare ribs, to all varieties of high end and elegant pork chops, you will find that all of these choice cuts will keep you on budget. Plus, pork is healthy and it tastes great too.
It’s even gluten free! Roasting the finer cuts of pork is pretty convenient and fairly easy for the home cook to master. However, if you really want to practice frugality, then there is nothing more satisfying than to discover what you can create using just the trimmings and the scraps of this delicious and versatile meat called pork. My Grandma Birdie came to our house quite often when I was young to show us how to turn pork trimmings into delicious and nutritious fare.
She always brought her meat grinder. But nowadays you can use a food processor to grind the trimmings. Deb Persons' Grandma Birdie The first time she came with a lesson, she taught us how to make pan haus.
There are many different spellings for this dish, depending on your family history. Some consider pan haus to be the old name for scrapple. There are slight differences in the two recipes, which could lead to a lively debate among culinary historians.
Pan haus is a protein element of a meal and is made with pork scraps, corn meal, buckwheat flour and spices. It is cooked, then chilled, then sliced, floured and fried to a most delicious porky crispness. Pan haus was created by German colonists from the .