Pennsylvania Dutch recipes – ham, sausage and more
Sausage, ham, pot pie, scrapple–pork goes a long way in the Amish kitchen. Pork meat has long been a staple in the Amish diet, figuring in many classic dishes. Enjoy the Pennsylvania Dutch and Amish pork recipes you’ll find below.
Green Beans and Ham
Pork and Sauerkraut
Baked Spareribs, Sauerkraut & Dumplings
Ham, Dried Apples & Dumplings
Stuffed Pig’s Stomach
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PORK with DUMPLINGS
- 8 loin pork chops
- 2 quarts. water
- dumplings (see Amish Dumplings)
- 4 medium potatoes
- 1 lb. sausage in casing
Boil the pork chops for 30 minutes. Cut potatoes in half; cut sausage into 1-inch pieces; add to pork chops. Cook until potatoes are nearly done. Drop well-beaten dumpling dough into the boiling meat mixture. Cover; cook for an additional 10 minutes.
GREEN BEANS and HAM
- 2 or 3 lbs. ham or ham bone
- 1 qt. green string beans
- salt and pepper
Place ham in large pot, cover with water. Cook slowly for a couple of hours, less if the ham has been tenderized. Be sure to keep ham covered with plenty of water. Clean and break-up the string beans. Add them to the ham and cook for additional 25 min. Pare and cut up the potatoes. Add to ham and cook slowly until ready. Season with salt and pepper to your preference.
PORK and SAUERKRAUT
- 2 or 3 lbs. fresh pork
- 1 qt. sauerkraut
- salt and pepper
Put pork in a large stew pan. Cover with cold water and cook slowly for 60 min. Add the sauerkraut (be sure there is enough liquid in the pan to cover). Cook slowly for another 60 min. Season with pepper and salt. Goes well with boiled or mashed potatoes.
BAKED SPARERIBS, SAUERKRAUT, and DUMPLINGS
- 2 cups flour
- 1 egg, beaten
- 1 tsp. baking powder
- 1 cup milk
Cut spareribs into serving portions. Place in the bottom of a roasting pan. Add sauerkraut and a little liquid. Cover and bake for 90 min at 350 degrees F. Make dumplings by combining flour, baking powder, milk and egg (or see Amish Dumplings recipes). Drop by spoonfuls onto sauerkraut. Cover tightly, bake for 20 minutes.
Scrapple is a classic meat food which can be made from both beef and pork. Amish often eat it at breakfast but scrapple can be enjoyed at any meal.
- ½ lb. chopped raw meat (pork or beef)
- 1¼ teaspoons salt
- ⅛ teaspoon pepper
- 1 cup corn meal
- 1 medium onion chopped
- 1¼ qts. water
Brown onion slowly in a little fat. Add meat, water, and seasoning. Cook for 20 min at the simmering point. Add to corn meal; boil for 60 minutes. Turn into a mold, cool, cut in slices. Fry sliced scrapple in fat until browned. Can be served with tomato sauce or gravy.
STUFFED ACORN SQUASH
- 3 acorn squashes
- 1 lb. pork sausage
- ⅓ cup molasses
- 1 tsp. salt
- 1 tsp. sage
- bread crumbs
Wash squash and cut into halves, removing seeds. Place a tablespoon of molasses into each squash half. Sprinkle squash with salt, plus a pinch of powdered sage (assuming the sausage does not already contain sage). Fill the cavity in the squash with sausage. Top with bread crumbs. Put the squash halves into a baking pan. Add about an inch of water to the pan. Cover and bake for 40 min at 400 degrees Fahrenheit. Remove the cover and brown.
- Ground lean and fat fresh pork
Take an equal amount of ground lean and fat fresh pork. Add 1 teaspoon salt, ⅛ teaspoon pepper, and a pinch each of thyme and sage to each pound. Add a beaten egg, then mold into patties. Fry patties until brown. Great at breakfast with waffles or pancakes.
HAM, DRIED APPLES, & DUMPLINGS (Schnitz un Knepp)
Schnitz (dried apples) are often used in a pie common in the Lancaster County Amish community. This recipe uses dried apples to make a sweet and hearty ham dish.
- 3 lbs ham
- 1 qt dried apples
Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 quart. of dried apples. Soak in enough water to cover apples. When the ham has boiled for 2 hours, add the apples and water you’ve soaked them in. Continue boiling for another 60 min. To prepare dumpling batter, you’ll need:
- 2 cups flour
- 1 egg
- 4 teaspoons baking powder
- 3 tblsp. melted shortening
- ¼ teaspoon pepper
- 1 tablespoon milk
- 1 teaspoon salt
- raisins (optional)
Sift together the dry ingredients. Mix the dough with a well-beaten egg, plus the milk and melted shortening. Drop batter by the spoonful into the boiling mixture of apples and ham. Cover tightly; cook for 15 min. You can also add raisins if you like.
STUFFED PIG’S STOMACH (Hog Maw)
- 1 pig’s stomach
- 2 lbs. smoked and diced sausage meat
- 3 cups boiled and diced potatoes
- 3 cups sliced apples
- 2½ cups bread crumbs
- 1 medium onion, chopped
- 2 cups chopped celery
- chopped parsley
- salt and pepper
Clean the stomach well; soak in salt water. Combine all ingredients and mix well. Stuff the stomach with the mixture and then sew up the opening. Cover in water in a large pot and simmer for 2 hours. Remove and place in a baking pan aloing with hot fat. Brown in the oven at 400 degrees Fahrenheit (baste frequently while in oven). Slice and serve.
HEAD CHEESE (Souse)
- Pigs’ feet
- chopped onion
- 1/2 cup celery (chopped)
- 3 tblsp. strong cider vinegar
- 3/4 tsp. salt
- black pepper
- lemon slices
Use 3 pigs feet or about 2 lbs’ worth. Scrape, wash and clean thoroughly. Place in a stew pan along with 1 chopped onion, ½ cup chopped celery and cover with cold water. Bring to a boil, then reduce heat and simmer until meat is tender and easily comes off the bone. Pick meat from the bones, strain liquid, which should only measure about 3 cups (if it comes out less, add water). Place meat and liquid into a bowl. Add 3 tblsp. of strong cider vinegar, ¾ tsp. salt, black pepper and several thin slices of lemon. Chill overnight. Remove surplus fat from the top. Place on a platter; serve with parsley and lemon slices.
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Scrapple photo: essgee51/flickr
Unless otherwise noted, recipes adapted from Pennsylvania Dutch Cooking.
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