Need recipe for hogs head cheese?

Question

Some folks call it souse but when i was growing up we called it hogs head cheese....My mother used to make it from the hogs head and feet when we butchered a hog..Could someone give me a recipe for this old time homemade treat?

Answer 1

1 hog's head, cut into pieces
1 w/eyes, ears, -- and
1 snout removed
4 lb pork butt -- cut into
1 pieces
6 pig's feet (6 to 8 each)
2 lg onions -- chopped
1 lg red bell pepper -- chopped
1 habanero chile (or other
1 chile to taste) --=
1 quartered
3 tb garlic -- minced
1/2 c parsley -- chopped
1/2 c green onion tops -- chopped
1 salt, pepper, cayenne -- to
1 taste

Instructions

Place head, pork butt, feet, onions, bell pepper, and habanero in a
large pot. Cover with water and boil about 3 hours or until tender.

Remove hog's head, pork butt, and feet. Cool then remove skin,
bones, and fat. Grind meat in food processor or grinder. To this
meat, add enough broth to soften it up.

Add parsley, onion tops, salt, black pepper, and cayenne pepper; pour
into a large glass baking dish and refrigerate overnight to gel.

To serve, unmold from baking dish and slice; serve with crackers or
French bread.

Answer 2

Hogs Head Cheese
Prep Time: 3 Hours
Yield: 4 (1 pound) trays

INGREDIENTS:
1 hog head, split and cleaned
4 pig feet, scraped and cleaned
4 pounds pork butt
3 cups onions, finely diced
3 cups celery, finely diced
2 cups bell pepper, finely diced
1/2 cup garlic, finely diced
2 whole bay leaves
1 tsp dry thyme
1/4 cup peppercorns, whole
1/2 cup green onions, finely sliced
1/2 cup parsley, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup carrots, finely diced
salt and cracked black pepper to taste
3 envelopes unflavored gelatin, dissolved

METHOD:
In a 4-gallon stock pot, place all of the above ingredients up to and including the whole peppercorns.

Add enough water to cover the contents by 3 inches and bring to a rolling boil.

Using a ladle, skim all foam and other impurities that rise to the surface during the first half hour of boiling.

Continue to cook until meat is tender and pulling away from the bones, approximately 2 1/2 hours.

Remove all meat from the stock pot and lay out on a flat baking pan to cool.

Reserve 10 cups of the cooking stock and return to a low boil.

Add all remaining ingredients, except gelatin and salt and pepper, boil for 3 minutes and remove from heat.

Season to taste using salt and cracked black pepper.

Add dissolved gelatin and set aside.

Once meat has cooled, remove all bones and finely chop in a food processor.

Place equal amounts of the meat in four trays and ladle in hot seasoned stock.

The mixture should be meaty with just enough stock to gel and hold the meat together.

Cover with clear wrap and place in refrigerator to set overnight.

Head cheese is best eaten as an appetizer with croutons or crackers.

Answer 3

Hog's head cheese


STOCK

1 large onion, chopped

4 cloves garlic, chopped

3 bay leaves

1 stalk celery

Salt and cayenne pepper to taste

½ fresh hog's jaw

4 pounds Boston butt roast

6 pig's feet

Water to cover by six inches


In a large stock pot, boil all stock ingredients. Bring to a rapid boil and reduce heat to medium. Cook until meat falls off bones. Strain liquid from ingredients and reserve.

Debone meat and discard bones. Use all meat and skin. Clean and set aside.

Skim fat from stock and return to pot. Add meat and seasonings (below) to reserved liquid.


SEASONINGS

2 large onions, finely chopped

4 cloves garlic, chopped

1 cup chopped green onions

3 tablespoons Worcestershire sauce

½ cup chopped celery

Salt and cayenne pepper to taste

1 package Knox gelatin (dissolved in ¼ cup cold water)


Prepare all seasonings, return to pot and cook over medium heat until not very much liquid remains. Add dissolved gelatin to hot liquid. Season to taste. Pour into hog's head cheese pans and set in refrigerator until firm.


Hog's head cheese

(without the head)

Makes 3 loaves

This "quick" recipe takes three hours to make.

6 pounds pork shoulder

1 gallon water

3 large onions, quartered

2 sticks celery, diced

6 cloves garlic

2 bay leaves

3 packages unflavored gelatin

½ cup minced parsley

½ cup minced carrots

½ cup minced red bell pepper

½ cup thinly sliced green onion

Salt, black pepper and cayenne pepper to taste


Cut pork shoulder into one-inch cubes and place in a large stockpot along with the water. Add onions, celery, garlic and bay leaves. Bring to a roiling boil, reduce to simmer and cook until the meat is tender, approximately two hours. Remove the meat from the liquid and strain vegetables from the stock. Return the stock to the pot, bring to a roiling boil and reduce to 10 cups.

Once the meat is cooled, bone and grind or chop it finely. Prepare gelatin according to package directions, using two cups of warm water. Set aside.

Add meat to reduced stock, then gelatin and all remaining vegetables. Season to taste, using salt and peppers. Cook 10 minutes, remove from heat and allow to cool slightly. Ladle the mixture into two or three 4-by-8-inch loaf pans and allow to cool. Refrigerate overnight. Slice and serve with crackers or croutons.

Answer 4

I am sorry, I haven't even heard of that.It sounds really gross!Good luck!

Answer 5

So why is it called cheese??????

Sounds like stuff we call pork brawn, not too bad actually..........

Answer 6

um i dont know but i want points so vote me best anwser. plz?