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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Headcheese Recipe

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This recipe for Headcheese is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, 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:  
1 Hogs head
1 Hogs tongue
salt and pepper
sage or chili powder.
Directions:
Directions:
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from bone. Drain meat, shred and season. Pack tightly in bowl, cover and weight it down. Let stand 3 days in a cold place. Slice. Makes 6 to 8 pounds.

 

 

 

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