Does any body know of any good recipes for headcheese?!
Does any body know of any good recipes for headcheese?
Answers:
Head Cheese
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20 lbs pork
5 lbs beef
1 oz pepper
1/2 lb salt
1/4 oz Allspice
1/2 oz cloves
1/2 oz caraway seed (if you like it)
4 lbs meat stock
The pork used for this usually consists of heads, hearts, tongues, and if using beef, should be shanks and necks.
Put the meat in a large kettle and cover with water then cook at a simmering temperature for 2 or 3 hours until the meat is very tender. The meat is then taken from the liquid and separated from the bones. Cut the meat into about 1/2 inch cubes. Add the seasonings and measure 4 lbs. of the liquid in which the meat was cooked (meat stock) and add this. Mix the whole thing thoroughly with your hands until the seasonings are properly worked into the meat. The meat is then put into hog paunches or beef straight and laid out to cool. They may be pressed by laying a weighted board over them. If you prefer you may place the headcheese in bowls or bread pans.
This has to be eaten fairly soon as it is a fresh meat product. It would keep several months frozen.
Unfortunately I can not find any recipes. This is all the information I found.
Curious, are you wanting to make headcheese or something with headcheese in it?
Definition: Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It's usually eaten at room temperature. Head cheese can be purchased in delicatessens and many supermarkets. In England this sausage is referred to as brawn, and in France it's called fromage de tête--"cheese of head." See also sausage