Hog Head Cheese
For those who want some hog head cheese (also known as "souse" — a jellied cold cut) but can't get to a boucherie (boo-shuh-REE, a traditional Cajun community hog butchering) or are away from home,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcajunrecipes.com.
Cooking tools:
- Saw
- Cleaver
- Food processor
- Meat grinder
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking pan
- Refrigerator
- Spoon
Ingredients
- 10 cups water
- 2 1/2 lbs pork meat or the hog's head
- 1 pig's foot (cleaned, ask butcher to split it lengthwise if possible)
- 2 tsp salt
- 3/4 lb onions, chopped (about 3 medium onions)
- 1 tbsp parsley flakes
- 1 tbsp celery flakes
- 1 cup chopped green onions
- 1 tsp black pepper
- 3/4 tsp red pepper
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