BPS-Hog's Head Cheese

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May 9, 2002
37,066
16,282
113
#23
http://en.wikipedia.org/wiki/Head_cheese

"Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as soucemeat, particularly if pickled with vinegar."


Thats just nasty.
 
May 9, 2002
37,066
16,282
113
#24
http://www.realcajunrecipes.com/recipes/cajun/head-cheese/541.rcr

Hog Head Cheese
Appetizers & Beverages
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Submitted by Alberta (Bert) LeBlanc
on Tuesday, January 28, 2003 MacGourmet users, drag image to your MacGourmet recipe box.

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Makes: 60 servings
Prep Time: 30 minutes
Cook Time: 2 hours, 0 minutes
Ready In: 2 hours, 30 minutes
Cajuns never wasted any part of the hog being slaughtered. This recipe backs up that statement. For those who can not attend the boucherie or are away from home, but would love to make hog head cheese, you can generally find what you need to make this at most Chinese or Hispanic markets or look for 99 Ranch market types of stores. The pig's foot provides the gelatin that sets the cheese. Served on crispy crackers, it's quite good. Hogs' head cheese is also known as souse.

Ingredients
10 cups water 2 1/2 pound pork meat or the hog's head
1 pig's foot 2 tsp salt divided
3/4 pound onions chopped 1 tbsp parsley flakes
1 tbsp celery flakes 1 cup green onions chopped
1 tsp black pepper 3/4 tsp red pepper


Directions
Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree.

Mix together the chopped ingredients and the reserved liquid. Pour into 9x13x2 pan. Chill thoroughly and serve on saltines or flavored crackers of choice or with boudin. Makes 60 servings of 2 tablespoons each.



Scale this recipe to servings.