Souse - Headcheese

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READY IN: 3hrs
UNITS: US

INGREDIENTS

Nutrition
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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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