Panhas, Westphalian Meatloaf

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Panhas, Kartoffelpüree, Sauerkraut


Panhas is a traditional specialty from Westphalia. With this recipe, you can easily make the cooked sausage loaf yourself.
Servings 8


  • 500 G minced beef
  • 500 G Mett
  • 700 G blood sausage
  • 1.5 liters water
  • 4 tsp salt
  • 1 grind pepper
  • 500 G buckwheat flour
  • ground nutmeg
  • Maggi fondor seasoning


  • For Pahnhas, slice the black pudding and place in a large pot of cold water along with the ground beef and ground beef.
  • Now lightly mash the ingredients with a potato masher, let cook for about 10 minutes, stirring often.
  • Then season with fondor, nutmeg, salt and pepper. Slowly sprinkle the flour into the boiling mass, stirring constantly.
  • Now pour the finished mass into a prepared casserole dish, cover with cling film and place in the fridge for two days.
  • After that, cut into slices and fry in a pan with heated fat.
  • Sauerkraut and mashed potatoes with roasted onions will nicely accompany panhas.
Course: Entree
Cuisine: North Rhine Westphalia
Keyword: Blood sausage, Mettwurst, Minced meat, Panhas, Sausage loaf
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