This is just the recipe to use up those pesky hog's heads that are left lying around after a "boucherie' " is over and all the good parts are gone .
My Mom would say " We use up everything but the squeal " when it came to hog killing and food preparation ...
Cajun Hog's Head Cheese
Ingredients:
1 large hog's head or two medium sized ones . Provide your own or ask the local butcher .
OK ...if you can't get a head then substitute 2 1/2 - 3 lbs. Boston butt(it won't be quite as good but will do)
1 or 2 pigs feet (this is for the collagen
10 cups water
1 tablespoon salt
3/4 lb. onions , chopped
1 tablespoon dried parsley flakes
1 tablespoons dried celery flakes
1 bunch green onions , tops and bottoms , chopped fine
1 teaspoon black pepper
1 teaspoon red pepper
2 bay leaves
1 tablespoon Kitchen Bouquette
Clean the head by removing the eyes, ears and brains . Saw into 4 pieces .
Add all ingredients to your stock pot , bring to a slow boil ...and let everything cook down until very tender and meat begins to fall off the bones .
Remove meat from water. when cooled a bit cut up / chop meat fine .
Strain the water and return all the chopped meat to the liquid , bring to a boil , adjust seasonings to your taste , boil the liquid an additional 30 - 45 minutes to thicken if needed .
Let cool and pour into loaf pan(s) . 1 large or two small Chill thoroughly , turn out on a serving dish and serve with crackers and /or with boudin .
Note - warm the loaf pan in warm water to help unstick the head cheese when you turn it out . I like to mould it in pyrex loaf pans with snap on plastic covers .
Very tasty stuff .
A local market makes a version of this but with chicken meat ...
they decided to market it as "Chicken Glace' " ... I guess calling it
"Chicken Head Cheese" didn't sound so appealing ... I have this mental picture of a pot full of boiling chicken heads and feet going on in the back ...Parts is Parts and you gotta do something with em ! Chicken Glace' ....yeah that's the ticket !
Gary