Appetizer: Hog Head Cheese EZ & Traditional recipes

[bayoutider]

If anyone would like a more rustic and true to the original recipe let me know and I will post it in this thread but it is very labor intensive and takes a lot more time.

[BAMAFAN IN NY]

	Quote:	bayoutider
	If anyone would like a more rustic and true to the original recipe let me know and I will post it in this thread but it is very labor intensive and takes a lot more time.

I would at least like to see it, although im sure ill never make it

[bayoutider]

	Quote:	BAMAFAN IN NY
	I would at least like to see it, although im sure ill never make it

Will do later. It's a lot of typing.

[bayoutider]

OLD SCHOOL HOG HEAD CHEESE aka SOUSE MEAT

Can be made using a hog head, cow head or calf head with different tastes. Boiling the head is what produces the gelatin which holds this dish together.

INGREDIENTS FOR THE STOCK:
1 hog head - remove all organs and split in half
4 lbs Boston butt
4 pigs feet
3 large onions quartered
4 stalks celery quartered
1 head garlic cut in half to expose all the cloves
2 bay leaves
1 tsp salt
1 tsp black pepper

MAKING THE STOCK:
Place all ingredients in large stock pot. I suggest a 30 qt or larger. Cover all ingredients with 6" water and bring to a rolling boil. This will take a while on your stove top so if you think you might actually do this invest in a turkey frying rig or a big crawfish boiling pot and a high pressure jet burner, it will cut your boiling time tremendously.
After water comes to a rolling boil reduce heat to a simmer and let cook covered 2 1/2 hours or till meat is tender and falling off the bones.
Skim all the foam off the top of the water from time to time while meat is cooking.
At end of cooking sample stock and adjust seasoning.
Remove meat from pot and debone. Throw away anything you don't think belongs in your mouth. Grind meat using coarsest blade in your grinder (chili or larger = 1/4")
Strain and reserve poaching liquid.

INGREDIENTS FOR THE CHEESE:
4 packages unflavored gelatin
cooked ground pork
reserved poaching liquid
2 cups minced onions
2 cups minced celery
2 cups minced red bell pepper
1/4 cup minced garlic
Salt & Black Pepper to taste
2 cups sliced green onions
1 cup chopped parsley

MAKING THE CHEESE:
After the poaching liquid has been strained it should be allowed to sit for 2 hours. An oil will form on top and should be ladled off, all of it.
Dissolve gelatin in 1 cup of cooled poaching liquid.
Place the ground pork, 2 cups minced onion, 2 cups minced celery, 2 cups red bell pepper and 1/4 cup minced garlic in large pot. Cover with 1/2" of the poaching liquid and bring to a rolling boil. Keep an eye on the pot adding stock to retain volume as you lower heat to simmer and cook another 25-30 minutes.
Season to taste with salt and black pepper. You might want to add red pepper or hot sauce if that is to your liking at this time.
Remove from heat and stir in 2 cups green onions, 1 cup chopped parsley and dissolved gelatin.
Ladle mixture into five 4X9 loaf pans, cover with foil or plastic wrap and refrigerate overnight.
If you want a more dense texture weight the cheese down with another loaf pan filled with water or partially filled with water.

[BAMAFAN IN NY]

You would have to REALLY like head cheese to go through all that!

Thanks for posting it though.. It was interesting to see how its made.

[aprovo]

My dad's family loves hog head cheese...I find it not to my liking at all. Just like the mince meat pie they eat....