Hog Head Cheese

Hog head, cleaned and quartered
4 pig's feet
One 4 to 5pound Boston butt roast
6 large onions
1 celery bunch
1 cup dried parsley
1 gallon green onion, chopped
Salt and cayenne pepper
Special utensil:
Meat grinder

Put hog head, feet and Boston butt in pot, cover with cold water and bring to a boil until meat falls off bones. Remove meat from stock and set aside to cool, using strainer, strain stock of any bone bits and return to pot, keeping on simmer Grind celery and onions; set aside. Debone all meat; grind through coarse grinder. Set aside.

To the stock add ground celery, onions and parsley. Bring back to a boil and add chopped green onions and ground meat. Salt and pepper to taste and bring back to a boil about 5 minutes. Remove from stove. Pour in molds (1 use baking pans 1-1/2 inches deep). Cover each pan with foil. Place in refrigerator to jell. Remove from molds as needed.

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Cajun Country -- New Iberia, Louisiana