Prep 10 mins
Cook 4 hrs
All the ingredients are to taste so no amounts are listed.
- Boil meat until very tender, adding water when necessary, save stock, remove meat. Allow meat to cool a bit and grind medium weight, then return to stock.
- Add onion and garlic powder to taste. Boil until thick.
- Add salt and pepper and allspice to taste.
- Pour into molds, cool and refrigerate until set, 3 to 4 hours.
Excellent!! I was searching for head cheese recipes. This one is just like my Memre's!! She used the head, but this is so close, I am amazed!! Thanks so much!!!