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Head Cheese (German Sulze)
Barbara Brandner, Medford

6 medium pork hocks
3 slices lean pork steak
2 Tbsp. salt
3/4 Tbsp. pepper
1-1/2 bay leaves
3 onions, chopped
1-1/2 cups vinegar 

  

This is a variant recipe without a pig’s head (small batch).

3–4 lbs. of pork hocks
1 pkg. of pig feet (lower pig’s leg)
Country style pork ribs for additional meat
(About 5 pounds of meat & bones total)
Water
2 Tbsp. salt
1/2 tsp. black pepper
3 or 4 bay leaves
1 cup vinegar (more or less to taste)
2 Tbsp. sugar (optional)
1/2 tsp. allspice (optional)

 

Clean and scrub the pig legs and hocks. Place all meat/bones in a large kettle and just cover with water. Cook until the meat falls off the bones. A pressure cooker can be used to reduce cooking time. Remove meat and bones from the kettle and place in a cake pan to cool; cover with foil. Cool or refrigerate the kettle with broth until chilled and the fat congeals and can be removed. Remove fat from cold broth in kettle. Remove meat from bones and cut up fine including any skin or cartilage you want in your headcheese. Reheat broth and strain out any small bones that may be present. Broth should appear gelled. If it doesn’t appear firm enough, reduce it on the stove or add additional packets of gelatin. Add meat back to the broth. Add other seasonings and optional items to taste. Bring to a good rolling boil for about 10 minutes. Pour the mixture into non-metal dishes or loaf pans and refrigerate to set. Store refrigerated.

 


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