does anyone have a receipt for brawn?

Question

i have a pigs head,liver kidneys,heart,just dont know what to do with them

Answer 1

Just go on google and you can find a recipe for all the meat parts.

Answer 2

brawn is just jellied pigs head, the other parts arent realy used, heres a recipe I found..

Servings: 6
Level of difficulty: Easy
Preparation Time: 45 minutes, plus 12 hours refrigeration
Cooking Time: 24 hours


Ingredients
1 pig's head
4 pig's trotters
1 pig's tails
1 bulb Florence fennel, chopped
3 Carrots, finely sliced
3 banana shallots, finely sliced
1 sprig Sage, chopped
1 sprig lemon thyme
celery salt, to taste
1 lemon, juice only
6 Bay leaves, for garnishing


Method
1. Cut the cheeks and ears off the pig's head and place everything, including the trotters and tail, in a large saucepan of boiling water. Simmer for 24 hours then leave it to cool in its cooking liquor.

2. Drain and remove all the meat from the head. Chop the meat finely and transfer to a bowl.

3. Add the fennel, carrot and shallots.

4. Stir in the herbs, season with celery salt , and mix everything together.

5. Decorate the bottom of a serving bowl with bay leaves , and spoon the meat onto the leaves.

6. Drizzle the lemon juice evenly over the meat and ladle in the cooking liquid. Refrigerate for 12 hours until set, and serve.

Answer 3

Recipe Ingredients:
2 c Pork blood
-Salt
2 lb Pork, fresh
1 Pig's lung
1/2 Pig's heart
2 Pig necks
-Salt
5 Onions; chopped
-Salt & pepper
Cloves
Summer Savory
Coriander seeds; crashed
-to taste
2 tb Flour

--------------------------------------------------------------------------------
Recipe Instructions:
"Blood pudding is one of the great delicacies of Acadian cuisine.
It used to be that every Acadian family made its own.
Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays.
" Also part of Cajun cuisine, Sauce a boudin When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation.
Cut the fresh pork, the lung, heart and neck into large pieces.
Place the meat into a large pot and add just water to cover the meat.
Add the salt and 3 chopped onions.
Simmer on medium heat for 3 hours.
Remove the meat from the cooking liquid and let it cool.
Cut the meat into very small pieces or grind it with a meat grinder.
Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices.
Bring the liquid to a boil and slowly add the blood by pouring it through a sieve.
Stir constantly.
Add the flour, mixed with a small amounts of water.
(The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.
) Simmer the mixture on low heat for approximately 1 hour, stirring frequently.
This sauce may served later by warming in a skillet.
Boudin des Branches (Blood Pudding Sausages) To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour.
Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end.
Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full.
press out the air and tie the other end, leaving some space for expansion.
Put the branches (sausages) in boiling water and cook for 45 to 1 hour

this will use up most of your parts



DIRECTIONS
Clean the pig's head thoroughly, split it in two, and allow it to pickle for four days in a brine made of one part salt to nine parts water. Then put into a large pot, cover with water, and add 1 large onion quartered, a clove of garlic (optional), the rind of 1 lemon, 1 bay leaf, 6 whole peppercorns, and 6 whole cloves. Bring to a boil and then allow to simmer for three to four hours, that is, until the meat is tender but unbroken. The most delicate part of the next operation is removing all of the bones while still retaining the shape of the head. The tongue may be cut up and inserted in various places where the cooking has caused a loss of fat. Place the head in a deep bowl and cover with the stock, adding salt if necessary and a little white vinegar, just enough to make it tart. Set in a cool place until the stock has jellied. Unmould and cut in very thin slices. Serve with a necklace of parsley. this will be for you pigs head

Answer 4

From a late 18th century cookbook,

Written by the wife of one of the island's gentry.


Take two large hoggs heads, after well cleaned.

Salt them for at least a fortnight with saltpetre and plain salt, turning them every third day. Then have a pott of water boiling and put them in, and boil them till you can get out the bones.

Have four large cow heels ready boned and boiled and well cleaned, for you must take great care that there is no hair on them or your heads.

Then spread one of your heads on a table with the skin side down and the flesh side up, then roll it in a tight collar with a broad tape.

Have a pott full of your brawn liquor ready boiling, put in your collar and boil it for at least two hours. Then take it up and tighten your tape and set it on end with a weight at top till cold.

Skim your liquor and when both that and your collar are cold, put them in an English Crock and cover it.

Answer 5

Yes, I have still got the receipt for the brawn I bought last year.

Answer 6

i've still got my ex's birth certificate...does that qualify as a receipt for brawn???

Answer 7

Call Fear Factor....they use that stuff all the time. And why do you have them.....where's the rest of the pig???

Answer 8

Get some plastic surgery

Answer 9

I think you mean RECIPE....
and I've never heard of it before,
but it sounds totally horrible.

Answer 10

well if you lost the receipt, you probably can't take them back.