National Dish Netherlands: Panhas (Recipe)
In this article
Meet Panhas, a rustic Dutch classic born of thrifty, nose-to-tail country cooking. Built from pork, pig’s blood and a careful blend of warming spices, it sets into a firm, sliceable loaf with a robust, deeply savoury flavour. Whether served cold or gently warmed, this hearty dish brings a genuine slice of Dutch heritage to the table and makes a fine centrepiece for special occasions.
About Panhas
Panhas is a traditional Dutch dish with its roots firmly in rural, farmhouse cooking. It is typically made from pork, blood and a range of spices, delivering the hearty, full-bodied flavour that wins over so many lovers of robust food. Often served in the form of a pâté or sausage, it has a sturdy texture that makes it a real highlight for anyone who enjoys traditional, no-nonsense fare. Preparing panhas is a wonderful way to bring a piece of Dutch culture to your table and to mark a celebration in style.
Ingredients (serves 1–2)
- 500 g pork (e.g. shoulder or neck)
- 250 ml pig’s blood
- 1 onion
- 1 teaspoon marjoram
- 1 teaspoon pepper
- 150 ml stock
- 75 g oat flour
- Salt to taste
Shopping for the ingredients
To make panhas you will need a few special ingredients that may not be stocked in every supermarket. The pig’s blood in particular can be a challenge to find, as it is usually only available from a butcher or in specialist markets. Other ingredients such as pork, onions and spices are far easier to come by. If you want to be sure your ingredients are as fresh as possible, it is well worth seeking out regional suppliers or organic shops.
Preparing the dish
Preparing panhas takes a little time and patience, but the result is more than worth the effort. Start by cutting the pork into small pieces and frying it together with the diced onions until they turn a lovely golden brown. This builds extra depth of flavour and aroma into the dish. While the meat and onions colour, get the spices and the oat flour ready to make the final stage of cooking that much smoother.
Step-by-step instructions
- Cut the pork into small pieces and fry it together with the onions in a pan.
- Add the stock and let the meat simmer gently for around 1–2 hours.
- Once cooked, take the pan off the heat and allow the meat to cool.
- Roughly chop the meat and mix it with the pig’s blood, oat flour and spices.
- Pour the mixture into a mould and leave it to set firm in the fridge.
- Serve your panhas cold or lightly warmed through, according to taste.
Gluten-free / lactose-free version
Panhas adapts easily to gluten-free and lactose-free diets without any trouble. Simply swap the oat flour for a gluten-free flour of your choice, and make sure all the other ingredients are gluten-free too. There is no lactose in this recipe to begin with, as it contains no dairy products. That makes the dish suitable for most people with particular dietary needs.
Tips for vegans and vegetarians
Although panhas is traditionally made with meat and blood, vegetarians and vegans can create their own version that is every bit as nourishing and tasty. Use plant-based ingredients such as mushrooms, pulses and vegetable stock as your base. To achieve the right texture, reach for coarse oatmeal or seitan. Spices are the key to drawing out that hearty flavour, so do experiment with your favourites.
More tips and tricks
A few simple tips can make all the difference to the perfect panhas. Be sure to fry the meat well to develop a rich, intense aroma. Stir the blood in thoroughly after cooking so you achieve an even, smooth consistency. Ideally, let the dish rest in the fridge overnight so the flavours can develop and the texture firms up. It is best served with mustard or pickled vegetables to round out the eating experience.
Adapting the recipe to your taste
The beauty of panhas is that you can tailor the recipe to suit all sorts of preferences. If you fancy a spicier edge, add a little chilli or extra pepper. For a milder version, simply hold back on the spices. Try different cuts of meat, or mix in various ingredients for a more varied flavour. Your panhas can end up as unique as your own style of cooking — much like a Balkenbrij, its close cousin in the Dutch farmhouse kitchen.
Ingredient substitutions
There are several substitutions you can try in your panhas recipe. In place of pork you might use beef or even poultry to achieve different flavours. The oat flour could be swapped for other ground grains, depending on what you have to hand and what you prefer. The pig’s blood can also be replaced with plant-based alternatives to make a vegetarian or vegan variation.
Drink pairing ideas
A good drink rounds off a hearty dish like panhas beautifully. A characterful beer, such as a craft beer or a traditional Dutch ale, pairs wonderfully well. If you prefer something alcohol-free, a homemade ginger tea or a fruity lemonade makes for just the right refreshment. Match your dish with drinks that underline its flavours to lift the whole meal.
Serving and presentation ideas
Presentation plays an important part in serving panhas. Bring it to the table in a rustic bowl or on a wooden board for a traditional touch. Garnish with fresh herbs such as parsley or chives to add colour and freshness. Little dishes of mustard or pickled vegetables on the side not only look appealing but also invite a bit of experimentation. A thoughtful presentation makes the food taste all the better.
A bit of history
Panhas has its roots in the rural traditions of the Netherlands, where it was once an important dish for using up every part of the animal after slaughter. In times of scarcity nothing was wasted, and this kind of dish became a symbol of clever, sustainable cooking. Today we are seeing a revival of such traditional recipes, often prepared at family gatherings or on holidays. These culinary traditions give us not only delicious flavours but also valuable insights into the culture and history of Dutch cuisine.
More recipe ideas
Summary: Panhas
Panhas is a hearty dish that embodies the tradition of Dutch cooking and awakens the senses with its distinctive flavour. The combination of pork, blood and carefully chosen spices makes it a real delicacy. Whether for special occasions or simply on its own, preparing panhas offers a wonderful way to connect with Dutch food culture. Let the variety and the many ways of adapting this dish inspire you, and bring a piece of tradition to your own table.
