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Panhas (also: pannas ) is a German cooked sausage places with nutrients, which is used in different variants.

General variant

For the production frying Coarse ground meat to the cooking point. Depending on the recipe and regional traditions with for different cuts of pork, which is sometimes supplemented with beef. Together with cooked sausage (eg Lyon ) to cut it into small cubes. These are then boiled in meat broth ( rear of the sausage -making). Typical spices are salt, pepper, allspice and cloves. In this mass of buckwheat flour is stirred until a firm consistency is obtained. He then completes the cooking material into elongated patties molds and allowed it to cool down. After solidification of the Panhas is sliced ​​and used as cuts. A typical dish is eaten fried Panhas slices together with sauerkraut and boiled potatoes. Otherwise, it is like blood sausage used.

Westphalian Panhas

To prepare you roll bacon and brews him a short time. For the preparation of bone broth is heated with pig's blood. Typical spices are other than those described muscat, marjoram and chopped onions. Then add buckwheat flour added to a solid mass. Among these the bacon is mixed nearing completion. This type of sausage is also called flour pudding. Starting material for Westphalian Panhas was and is the sausage broth; the more sausages burst during brewing, the more was better and the Panhas. Therefore waited Panhas Friends not on spontaneous bursting, but helped the after. " Flour pudding ," probably identical with "cheap black pudding ", also tasted good, and but was not identical with Panhas. *