Panhas

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A slice of panhas before frying
Fried panhas slice with mashed potatoes
Distribution of Panhas in North Rhine-Westphalia

Panhas , also called Pannas in the Rhenish and Ruhr areas , is a cooked sausage with nutrients ( buckwheat flour ) that is common in North Rhine-Westphalia in different variants.

Surname

Word origin of Panhas

The origin of the word Panhas is not finally clear. The majority of linguists interpret the borrowing of the word for Panhas (actually Pannharst ) from the combination of “ pann (pan) + harst (roasted meat)”. Some linguists point to the derivation of the German word "Pfannhase" and the reference to the " false rabbit " (meatloaf, which usually does not consist of rabbit meat).

Dialect variants

The term Panhas originally comes from the Bergisches Land , especially Wuppertal and the surrounding area. Pronounced simplifications and variants are common. Left of the Rhine comes z. B. also Panhaas or Pannes . In earlier times, other names were also common, such as Bünnik , Dätsch , Klappertüt , Klümpes , Knabbeldanz , Knabbedapp , Krüppels / Kröppels , Krupüt , Prinz , Puttes and Tüt / Tüüt .

History and traditional production

How long Panhas has been made is not known exactly. Originally it was associated with the annual home slaughter of pigs. Panhas were made at the end of a day of slaughter after the sausage process was completed. The broth in which the sausages had been cooked was very rich and fatty due to the remains of the burst sausages. To the broth there was plenty of salt, pepper and allspice (or other spices) and large amounts of buckwheat and, if necessary, pork blood . The mass had to be cold and firm and was then cut into approx. 1 cm thick slices and fried until golden brown in fat.

Panhas in the United States

The dish Panhas is also known in the USA and was apparently carried by emigrants from Krefeld to Germantown in Pennsylvania in the 1680s , from where the recipe also spread to other American areas. In the US, the abbreviations are Panhas and scrappel for various meatloaf in circulation, emerged from the Panhaskröppel the Amish . In the Bergisches Land , the term Kröppels or Krüppels is still common today.

ingredients

In accordance with guideline 2.232.12 of the German Food Code, Panhas is basically made from five basic products:

  • bacon
  • Rinds
  • Pig masks (skin, rinds and meat from boned pig heads)
  • blood
  • Buckwheat flour

General variant

For making fry it coarsely ground meat to the cooking point . Depending on the recipe and regional tradition, different cuts of pork are used , some of which are supplemented with beef . These are then boiled in sausage stock (stock from sausage production). Also depending on the region, pork blood or crushed black pudding can be added. Typical spices are table salt , pepper , allspice and cloves . Buckwheat flour is stirred into this mass until it has a firm consistency. Then you fill the food into oblong pie molds and let them cool down. Once the panhas has solidified, it is cut into slices and either used as cold cuts or fried in the pan. A typical dish is fried panhas slices with boiled potatoes and sauerkraut or apples and onions.

Westphalian Panhas

To prepare, you dice bacon and brew it for a short time. For the preparation, bone broth with giblets or minced liver sausage and pork blood or minced blood sausage is heated. Typical spices include nutmeg , marjoram and chopped onions. Buckwheat flour is then added until it becomes solid. The bacon is mixed under this shortly before completion. This type of sausage is also called flour sausage .

Bochum Panhas

A sub-variant that is eaten in the Ruhr Valley south of Bochum is the Bochum Panhas . Pearl barley is then added to the ingredients mentioned above .

White Panhas

The white panhas has a lighter color due to the lack of blood among the ingredients. It is a variant that is particularly widespread in the Münsterland and is a differentiation from Möpkenbrot or other flour sausages, which are also found there . Often the white panhas is coated with turnip tops.

Balkenbrij

In Dutch cuisine , especially in Brabant , there is a variant known as Balkenbrij , but there it is seasoned differently than in the Rhineland and Westphalia. A spice mixture with ginger , anise , cloves , cinnamon , nutmeg and sandalwood , called Rommelkruid , is used, which gives it a gingerbread-like taste.

Web links

  • Panhas recipe of the 19th century , in: Henriette Davidis : Practical cookbook for the Germans in America: reliable and self-checked instructions for preparing the most diverse foods and drinks, for baking, canning, etc. G. Brumder's Verlag, Milwaukee, Wis. approx. 1879, pp. 357 f., digitized by the Harvard University Library

Individual evidence

  1. ↑ Pannas . In: Josef Müller u. a. (Ed.): Rhenish dictionary . Klopp, Bonn 1928–1971 ( woerterbuchnetz.de , University of Trier).
  2. ^ German Food Book , Guidelines for Meat and Meat Products, Section II, 2.232.12
  3. ↑ Hermann Koch and Martin Fuchs: The manufacture of fine meat and sausage products. Deutscher Fachverlag, 2009, 22nd edition, ISBN 978-3-86641-187-6
  4. ^ Friedrich Woeste: Dictionary of the Westphalian dialect. P. 194 , accessed October 30, 2017 .
  5. ↑ Christof Spannhoff: From Shell to Lienen: Forays through the history of the Tecklenburger Land. Pp. 204–205 , accessed October 30, 2017 .
  6. ↑ Dr. Christof Spannhoff: Pannhas or Pannharst. Kreisheimatbund Steinfurt, accessed on October 30, 2017 .
  7. ^ Lambert, Marcus Bachman: A dictionary of the non-English words of the Pennsylvania-German. Pp. 117–118 , accessed on October 30, 2017 (English).
  8. ^ Joseph Müller (Hsg): Rhenish Dictionary, Fritz Klopp Verlag, Bonn 1928 , accessed on September 29, 2019
  9. ^ The Oxford Encyclopedia of Food and Drink in America, second edition. Andrew Smith, p. 224 , accessed October 30, 2017 .
  10. ^ William Woys Weaver: Sauerkraut Yankees: Pennsylvania-German Foods and Foodways. 1983, pp. 41–43 , accessed on October 30, 2017 (English).
  11. ↑ Elizabeth Ellicott Lea: A Quaker Woman's Cookbook: The Domestic Cookery. University of Pennsylvania Press Philadelphia, 1982, p. 73 , accessed October 30, 2017 .
  12. ↑ Jonathan Deutsch Ph.D., Natalya Murakhver: Hey Eat That ?: A Cultural Encyclopedia of Weird and Exotic Food from Around the World. ABC-CLIO, p. 166 , accessed on October 30, 2017 (English).
  13. ↑ Amish Wisdom. Suzanne Woods Fisher, accessed October 30, 2017 .
  14. ↑ Principles for meat and meat products. Retrieved September 29, 2019 .