Monday, March 13, 2006

Headcheese

START WITH A HOGS HEAD. BOIL UNTIL THE MEAT FALLS OFF THE BONES. THEN GRIND ALL THE MEAT - SKIN, EARS, TONGUE, etc.
DISCARD THE FAT. STRAIN AND SKIM THE FAT OFF THE BROTH AND PUT BROTH BACK IN THE PAN, WITH THE GROUND MEAT.
FOR 1 GOOD SIZED HOGS HEAD YOU WILL NEED 2 TO 3 LBS OF LIVER -PORK IS PREFERABLE BUT BEEF LIVER WILL DO. COOK SEPARATELY AND GRIND THEN ADD LIVER AND BROTH TO THE PAN. ADD SALT, SAGE, THYME AND PEPPER TO TASTE.
YOU NEED A LOT OF SALT. YOU SHOULD TASTE SALT FIRST, THEN LIVER ,THEN PORK-THEN SAGE. THEN YOU WILL NEED 2-4 LBS OF WHITE CORN MEAL. MIX THE CORN MEAL WITH ENOUGH COLD WATER TO BE ABLE TO POUR IT, USING A WHISK MIX IN TO THE BOILING MEAT AND BROTH. START WITH 2 LBS OF CORN MEAL, THEN SEE HOW THICK IT IS. IF NOT THICK ENOUGH ADD MORE CORN MEAL, COOKING UNTIL IT PULLS AWAY FROM THE SIDES OF THE PAN. STIRRING FREQUENTLY.
THEN POUR INTO WET LOAF PANS AND REFRIGERATE.
NEXT MORNING DUMP OUT OF THE LOAF PANS AND SLICE AND FRY.

Don't ask, don't tell.
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