Panhas — Germany

Panhas is a sliced, pan-fried loaf made from pork broth thickened with grain, associated with the Rhineland region of western Germany. It belongs to the same family of preparations as scrapple and similar broth-and-grain loaves found in other pork-farming regions of northern Europe. It is reported from the Rhineland and neighboring areas, where it developed as a way to use the broth and small scraps left over after slaughtering a pig, so that little of the animal went to waste. It is commonly eaten in the colder months, often for breakfast or a simple supper, cut into slices and fried until crisp. Pork broth, along with small pieces of meat and offal, is simmered and then thickened with buckwheat or wheat flour, sometimes mixed with pig's blood, and seasoned with onion, allspice, marjoram and pepper. The thickened mixture is poured into a loaf shape and left to set firm as it cools. Once set, it is sliced and fried in butter or lard until each side develops a firm, browned crust. What distinguishes this version from other broth-and-grain loaves of the same family is the specific grain used, most often buckwheat, and the seasoning built around allspice and marjoram rather than sage or other herbs used further north. It is usually served plain or with bread, mustard, and sometimes a fried egg or apple sauce on the side.