Best 2 Hogs Head Cheese Recipes

Hogs head cheese, also known as souse or head cheese, is a culinary delicacy made from the head of a pig, typically served cold as an appetizer or sandwich meat. It is a traditional dish in many cultures, including European, American, and Asian cuisines. The preparation of hogs head cheese involves thorough cleaning and cooking of the pig's head, followed by the removal of the meat from the bones and cartilage. The meat is then seasoned and combined with other ingredients, such as gelatin, spices, and vegetables, before being pressed into a mold and chilled until firm. This article provides two variations of hogs head cheese recipes: a classic version and a modern interpretation with a spicy kick. Both recipes offer step-by-step instructions, ingredient lists, and cooking tips to guide you through the process of creating this unique and flavorful dish.

Let's cook with our recipes!

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 (HOGS)

HEAD CHEESE (HOGS) image

I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the...

Provided by Peggi Anne Tebben

Categories Other Sauces

Number Of Ingredients 32

Ingredients

INGREDIENTS FOR 25#
1 1/4 cups salt
2 1/2 cups gelatin, dissolved in 10 cups warm water
5 t. ground white pepper
2 1/2 tsp. ground ginger
1 1/2 tsp. allspice
2 1/2 tsp. ground caraway seed
2 1/2 t. onion powder
2 1/2 tsp. ground marjoram
2 1/2 t. ground cloves
12 1/2 # pork tongues
10 # pork snouts
2 1/2 # pork skins
INGREDIENTS FOR 10 #
7 1/2 t. salt
1 cup gelatin dissolved in 4 cups warm water
2 t. ground white pepper
1 tsp. ground ginger
1/2 tsp. allspice
1 tsp. ground caraway seed
1 t. onion powder
1 tsp. ground marjoram
1 t. ground cloves
5 # pork tongues
4 # pork snouts
1 # pork skins
CURE FOR 10 # RECIPE
CURE MEAT FOR 3 - 5 DAYS IN A BRINE MADE OF:
2 1/2 gallons water
2 1/2 # salt
12 oz. cane sugar
1/2 cup instacure no. 1

Steps:

1. After curing, place all meat loosley in steam kettle. Cover with sufficient amount of water. Place the pork skins in cooking net. Cook for approximately 1 1/2 - 2 hours.
2. After cooking, remove from kettle & let cool.
3. Grind pork skins through 3/16" grinder plate. Grind the remaining meat through a 1 1/2" plate.
4. After grinding, add the other ingredients & sufficient amount of cooking stock to arrive at a finished yield of 110% - 115%.
5. After the product is thoroughly mixed, stuff by hand into beef bung or hog stomach casings. Place in cooler & chill for 12 hours @ 34-36°F.
6. If forming is done in molds,place molds in ice water for approximately 2 hours to assist in rapid chilling.
7. After chilling, remove from molds & place on rack, properly spaced, in 38-40° F. cooler. Chill at this temperature overnight.
8. Peggi's Note: We used loaf pans or cake pans to mold it. It will remove from pan easier, if you line the pan first with aluminum foil or plastic wrap.

Tips:

Choose fresh, high-quality ingredients for the best flavor and texture.
Soak the pig's head in cold water for several hours or overnight to remove any impurities and blood.
Thoroughly clean the pig's head, removing any remaining hair or bristles.
Use a sharp knife to carefully remove the meat from the pig's head, taking care not to cut yourself.
Blanch the meat in boiling water for a few minutes to help remove any remaining impurities.
Season the meat with your favorite spices and herbs before cooking.
Cook the meat until it is tender and falls apart easily.
Serve the head cheese hot or cold, with your favorite accompaniments.

Conclusion:

Hog's head cheese is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it hot or cold, with your favorite accompaniments, this dish is sure to please your taste buds. So next time you're looking for a unique and flavorful dish to try, give hog's head cheese a try. You won't be disappointed.