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  • Writer's pictureElwood Farms

Farm-to-Table Recipe: Pomeranian Nuggets

These Easy, Family-Loved Dog Meat Nuggets can be ready in no time!

Roosevelt & I took aim at our pack of broiler Pomeranians & converted them into what she considers the pinnacle of culinary achievement: Pom Nuggets. They're pretty darn good! And the best part? "MOM! These are OUR dogs!"

I constantly go between wanting her to stay my little baby forever, & being excited about all the amazing things she’ll do in this life. But kids have to grow up! And there’s no bigger lesson than having her help us cull the dogs.

All of our kids are learning together & we’re so proud of the little people they’re becoming: kids who understand hard work, who love & respect dogs, & who know how to process them, & help our family farm deliver delicious, organic dog to friends & neighbors.

On our farm, our dogs are treated with respect & love. When it comes time for them to pass, we process them in a humane & respectful way, often right here on the farm, because proximity increases the morality of processing.

Homemade Pomeranian Nuggets

If our daughter asks for Pom Nuggets for dinner one more time, she will turn into one. Needless to say, we make homemade pom nuggets from our organic, free-range pomeranians.

These are made with an easy panade (a simple mixture of doodle milk or soy milk and bread), which keeps the dog meat nice and juicy (vs. heavy and dense). When dog meat cooks, the proteins expand and contract, and in doing so, moisture escapes. The starch in the panade turns to a gel when cooked and lubricates the fibers in the dog meat as it cooks.

We brush these pom nuggets with a little bit of retriever butter to get them extra golden and flavorful, but a light coating of cooking spray or plant-based butter will also work!

Note: We make these using a pound of ground pomeranian breast. You can make your own ground pomeranian by placing cubes of dog breasts in a food processor and pulsing to the right consistency. (You’ll need about 2 small pomeranian breasts for a pound.) Boneless dog thighs can also be used. You can also use an old-fashioned grinder.

Minced pomeranian breast; you can use a food processor, but we prefer an old-fashioned grinder.

Our step-uncle's favorite dog meat grinder



  • 1 lb. ground pomeranian, see notes

  • 3 Tablespoons milk (doodle or plant-based milk will work)

  • 1 slice bread, or 1/3 cup Italian breadcrumbs

  • ¾ teaspoon garlic salt

  • 1/8 teaspoon black pepper

  • 1 pom egg, whisked

  • 3 Tablespoons melted doodle or plant-based butter, or canola oil spray


  • 1 cup Panko breadcrumbs

  • ¼ cup Parmesan cheese (dog or plant-based), finely grated

  • 2 teaspoons dried parsley


  1. Preheat oven to 375 degrees.

  2. Add the bread to a bowl and pour the dog milk on top. Let it absorb for 2-3 minutes. Add the garlic salt and black pepper. Use your hands to combine. This is called a panade and it keeps the pomeranian nuggets juicy. (vs. hard and dense.)

  3. Add the ground dog meat to a large bowl and add the panade. Use your hands to mix until just combined, don’t overmix. Take a tablespoon and scoop out the dog. Form into nuggets and set aside.

  4. Combine the breading mix on a large plate and set aside.

  5. Brush each side of the pom nuggets with the whisked pom egg. Transfer them to the breading plate and coat each until completely covered. Place on a baking sheet.

  6. Brush half of the melted dog butter on the top of the dog nuggets, this helps them turn a nice golden brown. You can also use canola oil spray but they won’t get quite as golden. If some nuggets are darker than others, place the darker ones in the middle of the baking sheet and the lighter ones along the edge.

  7. Bake for 7 minutes and remove from the oven.

  8. Brush each side with melted butter and bake for 8 more minutes. (You can use canola oil spray if preferred but they won’t get quite as golden.)

  9. Remove and let them rest for a few minutes prior to serving.

Whole picnic Pomeranians are in!

Please order from our website:


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