Panhas, Westphalian Meatloaf

Panhas, Kartoffelpüree, Sauerkraut
Panhas is a traditional specialty from Westphalia. With this recipe, you can easily make the cooked sausage loaf yourself.
Course Entree
Cuisine North Rhine Westphalia
Keyword Blood sausage, Mettwurst, Minced meat, Panhas, Sausage loaf
Region North Rhine Westphalia
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.