Classic Headcheese
Headcheese recipe
Yield
6 servingsPrep
10 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
pork hocks
|
* | |
| 1 | large |
onions
|
|
| 2 | quarts |
water
|
*
|
| 2 | teaspoons |
salt
to taste |
|
| ½ | teaspoon |
sage
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pork hocks
|
* |
| 1 | large |
onions
|
|
| 2 | quarts |
water
|
*
|
| 1E+1 | ml |
salt
to taste |
|
| 2.5 | ml |
sage
|
*
|
Directions
Wash pork hocks and put in large pot, cover with water and add salt and pepper and the onion whole. Boil slowly until hocks are well cooked, remove from water and cool a bit then remove meat from bones.
Put meat in blender and purée or cut fine with two knives. Put meat in a bowl and add about the same amount of water the hocks were cooked in and add the sage and more salt and pepper if needed. Taste for seasoning adjustment. Divide into small containers or leave in bowl.
