Hogshead Cheese Recipes

HEAD CHEESE (HOGS)

I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the...

Provided by Peggi Anne Tebben

Categories Other Sauces

Number Of Ingredients 32

HEAD CHEESE (HOGS) image

Steps:

1. After curing, place all meat loosley in steam kettle. Cover with sufficient amount of water. Place the pork skins in cooking net. Cook for approximately 1 1/2 - 2 hours.
2. After cooking, remove from kettle & let cool.
3. Grind pork skins through 3/16" grinder plate. Grind the remaining meat through a 1 1/2" plate.
4. After grinding, add the other ingredients & sufficient amount of cooking stock to arrive at a finished yield of 110% - 115%.
5. After the product is thoroughly mixed, stuff by hand into beef bung or hog stomach casings. Place in cooler & chill for 12 hours @ 34-36°F.
6. If forming is done in molds,place molds in ice water for approximately 2 hours to assist in rapid chilling.
7. After chilling, remove from molds & place on rack, properly spaced, in 38-40° F. cooler. Chill at this temperature overnight.
8. Peggi's Note: We used loaf pans or cake pans to mold it. It will remove from pan easier, if you line the pan first with aluminum foil or plastic wrap.

Ingredients

INGREDIENTS FOR 25#
1 1/4 cups salt
2 1/2 cups gelatin, dissolved in 10 cups warm water
5 t. ground white pepper
2 1/2 tsp. ground ginger
1 1/2 tsp. allspice
2 1/2 tsp. ground caraway seed
2 1/2 t. onion powder
2 1/2 tsp. ground marjoram
2 1/2 t. ground cloves
12 1/2 # pork tongues
10 # pork snouts
2 1/2 # pork skins
INGREDIENTS FOR 10 #
7 1/2 t. salt
1 cup gelatin dissolved in 4 cups warm water
2 t. ground white pepper
1 tsp. ground ginger
1/2 tsp. allspice
1 tsp. ground caraway seed
1 t. onion powder
1 tsp. ground marjoram
1 t. ground cloves
5 # pork tongues
4 # pork snouts
1 # pork skins
CURE FOR 10 # RECIPE
CURE MEAT FOR 3 - 5 DAYS IN A BRINE MADE OF:
2 1/2 gallons water
2 1/2 # salt
12 oz. cane sugar
1/2 cup instacure no. 1

HOGSHEAD CHEESE

I promise there are no "hogs" heads in this dish - just pork. This recipe is an old family favorite. My mother would share recipes with friends, but not this one. There are a few she held secret - even from me! If you're daring and like heat, feel free with the red pepper flakes. This is great on crackers for a cocktail party or...

Provided by Rosette Rooney

Categories Other Appetizers

Time 45m

Number Of Ingredients 12

Hogshead Cheese image

Steps:

1. Put the cooked meat in the blender and buzz - just lightly, do not shred the meat.
2. Combine the first eight ingredients over medium heat for about five minutes. Turn fire off and add gelatin. Stir until completely dissolved. Remove the bay leaves and add the scallions, parsley and meat.
3. Pour the mixture into an oiled mold (cake pan, bread pan, etc.) and refrigerate until firm. Usually takes about 2 or 3 hours. I do it the day before. Remove from the fridge, put on a platter surrounded by crackers and enjoy!

Ingredients

3 c chicken broth
2 tsp cayenne pepper
2 tsp red pepper flakes
2 tsp black pepper
1/4 tsp thyme
1 medium onion, chopped
3 bay leaves
2 1/2 tsp salt
1/3 c parsley, chopped
6 pkg knox gelatin (envelopes)
3 c cooked meat
1/3 c scallions, chopped

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TRADITIONAL PORK HEADCHEESE RECIPE - FORAGER | CHEF

Web Oct 22, 2014 Yield: 1 entire halved pork head and tongue will make a large 9inch bread pan filled with headcheese. Depending on the size of your …
From foragerchef.com
5/5 (3)
Servings 15
Cuisine French
Category Appetizer, Snack

Bring the ingredients for the brine to a boil, then allow it to cool. Place the halved head, tongue, and trotters In a large container and cover with the brine, making sure they're completely covered.
Peel and diced the tongue into 1/2 in cubes. Working carefully to avoid bone fragments, remove the meat from the head and shanks discarding connective tissue, bone, cartilage, or anything that doesn't look delicious. Dice the remaining meat.
While you're picking the meat from the head, strain the braising liquid, then return it to a simmer on the stove in a wide pot. Reduce the liquid by half.
Line a terrine mold or bread pan with plastic wrap so that there is enough plastic hanging over the edges to cover the terrine completely when the pan is filled. Mix the diced, braised meat in a bowl, then pack it into the pan or mold. Pour the reserved braising liquid over the top, then wait for it to settle completely, tap the pan on a cutting board or another hard surface to help the liquid distribute throughout the terrine.

Hogshead Cheese Recipes

HEAD CHEESE (HOGS)

HOGSHEAD CHEESE

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