in Germany

Bochum Panhas

updated

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Ingredients for 6 servings:

  • 1 onion(s)
  • 1 tbsp butter
  • 125 g pearl barley, medium-fine
  • ½ liter broth
  • 320 g black pudding
  • 180 g liver sausage
  • 1 tsp, heaped black peppercorns
  • 1 tsp all-spice
  • 2 cloves
  • 2 tsp, heaped marjoram, dried
  • 1 pinch of nutmeg
  • 2 tbsp buckwheat, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 40 minutes

Panhas with pearl barley

Finely dice the onion and sauté in the butter. Add the pearl barley, deglaze with the stock, and cook until almost soft. Roughly dice the sausages and add them to the pearl barley along with the ground spices. Cook, stirring, until smooth. Add the buckwheat flour and cook briefly. Transfer the mixture to a loaf pan and let it cool completely. Cut the panhas into approximately 1 cm thick slices and fry in butter on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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