Prettles Food
PRETTLES
German Breakfast Sausage This recipe was brought over from Germany they threw all left overs from butchering together and made this. Today this is how I make it.
Provided by Chef Pan
Categories Breakfast
Time 3h30m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Cover with salted water, and boil until meat is tender. Grind the meat in a meat grinder.
- Mix together well. Set aside.
- Cook 4 cups pinhead oats, in the broth left over from the meat. You will need 3 cups of broth for each 1 cup of oats. Cook 20 minutes. Then add the the ground meat, mixing well. Add the pepper and allspice mixing well. Spread into a couple 9x12 cake pans. Place in freezer until cool enough to cut into blocks, wrap in foil and return to freezer until ready to use.
- Place a small amount of Crisco or butter in a skillet and fry just until heated.
- We serve it on bread or toast. Some put molasses on it too.
- If you like it spicer add more pepper and allspice to taste.
Nutrition Facts : Calories 208.4, Fat 11.1, SaturatedFat 3.9, Cholesterol 64.7, Sodium 65.9, Carbohydrate 6.8, Fiber 1.2, Protein 20
PRETTLES
This recipe is a low dutch version of scrapple, often made after butchering a hog. It was given to me by my exhusband's grandmother and was a family favorite for years.
Provided by Earthsaverlou
Categories Pork
Time 3h
Yield 6 pints, 24 serving(s)
Number Of Ingredients 5
Steps:
- Boil the meat until it falls off the bones, generally in a dutch oven on top of the stove.
- About 2 hours.
- Reserve cooking liquid.
- Remove meat from bones and grind, fat and all in meat grinder.
- Cook old fashioned oats in the cooking liquid, adding enough oats to make a texture like oatmeal.
- Mix ground meat with oatmeal mixture and add allspice, salt and pepper"to taste".
- I used a fair amount of allspice, 1-2T for a batch.
- Refrigerate or freeze in serving sized batches.
- Prepare by spoon frying, with a little butter or oil, until a browned coating forms.
- Eat for breakfast or on bread as a sandwich.
Nutrition Facts :
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