John Myers
Panhas
The perfect Panhas recipe with a picture and simple step-by-step instructions.
- 1 kg Ground beef half and half
- 150 g Diced onions
- 330 g Fat bacon
- 600 g Blood sausage
- 250 g Buckwheat flour
- 1 liter Water
- 2 pinches Black pepper
- 2 pinches Cloves
- 2 pinches Nutmeg
- 2 pinches Pimento
- 2 tsp Salt
- 2 tsp Marjoram
To fry:
- Flour
- Oil or lard
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Cut onions into cubes. Roughly chop the blood sausage. Cut the fat bacon into cubes.
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Bring 1L of water to a boil in a large saucepan with the spices and diced onions.
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Add the black pudding and the minced meat to the onion broth.
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Mix everything well with a wooden spoon so that no lumps form.
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When the minced meat turns gray in color, add the bacon.
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Sprinkle in the buckwheat flour while stirring. The meat mixture should turn into a chewy mass when stirred. So that the mass can still be stirred.
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Line a loaf tin with foil and pour the mixture into it.
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Cover and refrigerate for 24 hours.
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Take the panhas loaf out of the loaf pan and cut into slices about 1-1.5cm thick.
- Roll the slices in flour and bake in oil. The panhass slices should have a light crust and be very soft on the inside.
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This goes well with boiled potatoes and sauerkraut, or with butter on brown bread.
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