Wings

Fresh slice of bread.

The panhas or pannas (in German, pfannenhase) is a traditional dish of Westphalian and Rhineland cuisine, derived from the pig's schlachtfest in those areas.

In the kitchen of Holland there is a similar dish called balkenbrij. the dish is pronounced in Spanish as: pan-jas, pan, for pfanne which means 'frying pan' and jas for hase, 'hare'. Custom

At the time of the pig slaughter all the sausages were placed in a schwienepott and cooked. In this bowl the pigs were fed, collecting the vegetables and the pieces of food left over. The resulting broth was reduced and agglutinated with flour, Jamaican pepper was added and depending on the economy meat or bacon was added, it was allowed to stand for stiffness. After this it was due to eat in a brief period of time since it could not be conserved during time, for this reason it was a typical food of the slaughter.

Panhas today is a set of pig meat made in the style of slaughter that usually contains pork (leberwurst), German pudding (blutwurst) and all of it is fried with chopped onions until it is caramelized. After this the broth is added. To this mixture add flour and blood to make it more viscous. Form of consumption

It is often served with boiled potatoes and sauerkraut a regional variety of the Rhin (Rheinland) is done in conjunction with the Himmel und Erde (in regional dialect is named: Himmel a Ääd). If served cold is usually eaten with bread. Panhas may have regional differences, not only in appearance, but also in taste, all depending on the area and the cook. In the west of Münsterland, for example, the panhas are made without blood and usually have a light gray, the variant that adds blood is denominated in the Múnsterland blutbrot ('bread of blood') or blutkuchen ('pastel de sangre').

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