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Hog Head CheeseAppetizers & Beverages
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Submitted by Alberta (Bert) LeBlanc
on Tuesday, January 28, 2003
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| Makes: | 60 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 30 minutes |
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Cajuns never wasted any part of the hog being slaughtered. This recipe backs up that statement. For those who can not attend the boucherie or are away from home, but would love to make hog head cheese, you can generally find what you need to make this at most Chinese or Hispanic markets or look for 99 Ranch market types of stores. The pig's foot provides the gelatin that sets the cheese. Served on crispy crackers, it's quite good. Hogs' head cheese is also known as souse.
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| Ingredients |
| 10 cups water |
2 1/2 pound pork meat or the hog's head |
| 1 pig's foot |
2 tsp salt divided |
| 3/4 pound onions chopped |
1 tbsp parsley flakes |
| 1 tbsp celery flakes |
1 cup green onions chopped |
| 1 tsp black pepper |
3/4 tsp red pepper |
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| | | Directions | Measure water into 5-quart saucepot. Clean hog head by removing eyes, ears and brains. Saw into 4 pieces. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree.
Mix together the chopped ingredients and the reserved liquid. Pour into 9x13x2 pan. Chill thoroughly and serve on saltines or flavored crackers of choice or with boudin. Makes 60 servings of 2 tablespoons each.
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