"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Head Cheese Recipe

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This recipe for Head Cheese, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Winkler
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds ears
2 1/2 pounds snouts
2 pounds lean pork shoulder
3 pods hot red pepper
1 cup dry sage
1/4 cup vinegar
Salt to taste

Directions:
Directions:
Put all meat in a large pot. Cover with water and cook until the meat is thoroughly done.

Drain off liquids. Either chop meat or put through a food chopper. You may alternate sage and pepper along with meat while using food mill - it mixes better and more evenly.

Mix well in large bowl. Add vinegar while mixing. Any type pan is fine for "letting it set."

Personal Notes:
Personal Notes:
The copy of this recipe, which was included in Aunt Sally's collection, was clipped from Readers' Exchange of The Cincinnati Enquirer. Aunt Sally had a circle around the "Head Cheese" recipe which probably meant she used it.

 

 

 

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