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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Head Cheese Recipe

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This recipe for Head Cheese is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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