Lola Elizabeth Gilpen Schoppert's Panhauss
Lola Elizabeth Gilpen Schoppert'S Panhauss is an easy dinner. Made with 1 ring liver pudding, 3 c. water, salt and pepper, 1 c. water and 2 c. yellow cornmeal, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Take skin off liver pudding and cut up into pan.
Add salt and pepper.
Add 3 cups water; stir well.
Cook until boiling, mashing lumps up, then simmer 10 to 15 minutes.
Add 1 cup water to the cornmeal.
Mix well.
With the heat as low as possible, add to pudding mixture.
If it needs more cornmeal, add, then stir well and beat.
It should be thick enough to just barely pour.
Pour into a loaf dish.
Let cool.
Cover and put in refrigerator.
When ready to use (after it sets awhile, I like to leave it overnight), slice (thinner slices about 1/4-inch or less), fry in buttered iron skillet until well browned on both sides, turning once.
Serve with maple syrup poured on top like pancakes.
π· Perfect Pairings
Complete your meal with these
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