Brunswick stew using hogs heads
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Hog heads | |
| 5 | pounds | Ground beef |
| 2 | gallons | Catsup |
| 2½ | gallon | Tomatoes |
| Red pepper | ||
| 25 | Hens | |
| 50 | pounds | Irish potatoes |
| 30 | Onions | |
| 20 | Lemons | |
| 1 | gallon | Whole kernel corn |
Directions
Published in the FHA Cookbook Appling County High School 1986.
The day before need: Boil hogs head and hens in separate containers. When tender grind hogs head and remove bones from hens. In a 50 gallon pot brown ground beef and chopped onions. Add ground hogs heads and hens that have been cut in small pieces. Add catsup, lemons and red pepper to taste.
Simmer for 1 to 2 hrs. Add diced potatoes, tomatoes, whole kernel corn.
Simmer until mixture is well blended, about 1 hr. Serves 75 Posted to bbq-digest V5 #457 by "Randy & JoAnne Dewberry" <flog68@...> on Aug 11, 1997