Hog Head Cheese Recipes

HOG'S HEAD CHEESE

Hog's Head Cheese image

This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.

Provided by LADYEM1

Categories Appetizers and Snacks Spicy

Time 10h20m

Yield 24

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 pounds pork shoulder, trimmed and cubed
2 cups chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
2 tablespoons minced garlic
2 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Cajun seasoning
3 cups water or pork stock
3 (.25 ounce) envelopes unflavored gelatin
1 cup boiling water

Steps:

Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.

Nutrition Facts : Calories 95 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 158.5 mg, Sugar 0.8 g

HOG HEAD CHEESE

Hog Head Cheese image

Homemade hog head cheese

Categories Appetizers Pork

Time 1h

Yield 60

Number Of Ingredients 20

Ingredients

water
pork
pigs' feet
salt
onions
parsley flakes
celery flakes
scallions, spring or green onions
black pepper
red pepper flakes
water
pork
pigs' feet
salt
onions
parsley flakes
celery flakes
scallions, spring or green onions
black pepper
red pepper flakes

Steps:

Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, the remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.

Nutrition Facts :

HOG HEAD CHEESE

Hog Head Cheese image

For those who want some hog head cheese (also known as "souse") but can't get to a boucherie or are away from home, you can generally find what you need to make this at most Chinese or Hispanic markets (or look for 99 Ranch market stores). The pig's foot provides the gelatin that sets the cheese. Served on crispy crackers, it's quite good.

Provided by Alberta LeBlanc

Categories Appetizers

Yield 60

Number Of Ingredients 10

Ingredients

10 cups water
2 1/2 lbs pork meat or the hog's head
1 pig's foot
2 tsp salt
3/4 lb onions, chopped
1 tbsp parsley flakes
1 tbsp celery flakes
1 cup chopped green onions
1 tsp black pepper
3/4 tsp red pepper

Steps:

Clean the hog head by removing eyes, ears and brains. Saw into 4 pieces.
Measure water into 5-quart saucepot. Add the hog head, pork meat, pig's foot, and 1 teaspoon of salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot.
Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook for about 3 minutes.
Remove the meat from the liquid (but reserve the liquid). Debone the meat. Place meat in the food processor, chop well but don't puree.
Mix together the chopped ingredients and the reserved liquid. Pour into 9x13 pan. Chill thoroughly and serve on crackers (I like it with saltines) or with boudin. Makes 60 servings of 2 tablespoons each.

HEAD CHEESE

Head Cheese image

This is a very old recipe handed down in my family through the years. It is almost always made around Christmas. As far as I know, I am the only one left in the family who knows how to make it. It is very time consuming, so be prepared to spend the better part of a day to make it.

Provided by Don

Categories Meat and Poultry Recipes Pork

Time 14h

Yield 50

Number Of Ingredients 5

Ingredients

6 fresh ham hocks
2 pounds veal shank
salt to taste
¼ cup white vinegar
¼ teaspoon ground nutmeg

Steps:

Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.

Nutrition Facts : Calories 301.8 calories, Cholesterol 83.9 mg, Fat 23.4 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 67.3 mg

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