Souse - Headcheese
- Ready In:
- 3hrs
- Ingredients:
- 8
- Yields:
-
4 1/2 pounds
ingredients
- 1 pig head
- 6 pig's feet, and hocks (3 pair)
- 3 onions, peeled and sliced
- salt and pepper
- 3 peppercorns
- 1 bay leaf
- 1 mace blade
- 3⁄4 cup vinegar
directions
- Clean the pig's head thoroughly, removing tongue; split head open.
- Clean feet and hocks; place with the head in a large kettle.
- Cover with water, bring to a boil and cook until tender enough to remove bones easily
- Lift out meat and cool.
- Add onions and seasonings to broth; reduce by half.
- Strain and cool.
- Remove meat from bones and cut it into pieces.
- Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
- Turn into a mold or loaf pans and add as much of the liquid as it will hold.
- Place in refrigerator.
- When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.
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RECIPE SUBMITTED BY
Molly53
United States