Wednesday, April 10, 2013

Head Cheese and sausage

Head Cheese and sausage

There are excellent videos on the Internet about the lengthy process of making head cheese.

Optionally: soak the meat overnight in saltpeter mix.

Don't forget to add a lot of salt to your final mixture!


To produce homemade sausage instead of head cheese, add some finely ground up or pureed lean pork (or a pork/beef mixture) to the hot liquid broth (from cooking the head). Add your favourite spices (garlic, pepper, mayoram,...), pour into a dish (will be like pate), or fill into casings.

Don't be afraid to experiment a bit!

My own homemade head cheese with mayo:

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