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    You are in: Home / Recipes / Head Cheese Recipe
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    Head Cheese

    Total Time:

    Prep Time:

    Cook Time:

    121 hrs 15 mins

    1 hrs 15 mins

    120 hrs

    John DOH's Note:

    this recipe was "published" 20 years ago in a small Mennonite community in Saskatchewan for a Church cookbook. Still, it makes up a great "crackers and meat" hors d'ourve and gives us some clue as to true "Heritage" cooking! In my DS's family, this was a staple at Christmas and New Years and so I have to share it!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 head pork
    • 1 pork hock
    • 1 pork tongue
    • 1 pork heart
    • extra pork rind (skin)
    • 2 lbs ground beef

    Directions:

    1. 1
      Clean pork head, removing bristles, ears and eyes, jaws and bones of nose.
    2. 2
      Cook with hocks, tongue, heart and beef.
    3. 3
      Cook rinds in a sepatate container.
    4. 4
      When well done, remove meat from bones and grind all through a fine plate.
    5. 5
      Mis very well and add some salt and pepper with meat juice to make a good mix.
    6. 6
      Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat.
    7. 7
      When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through.
    8. 8
      Serve with raw onion and vinegar for dinner, or herat and serve with fried potato -- .

    Ratings & Reviews:

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    Nutritional Facts for Head Cheese

    Serving Size: 1 (75 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 162.5
     
    Calories from Fat 102
    62%
    Total Fat 11.3 g
    17%
    Saturated Fat 4.4 g
    22%
    Cholesterol 51.4 mg
    17%
    Sodium 49.9 mg
    2%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 14.0 g
    28%

    The following items or measurements are not included:

    pork

    pork hocks

    pork tongue

    pork heart

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