Headcheese 11

Yield: 6 Servings

Measure Ingredient
3 Pork hocks
1 large Onion
2 quarts Water or to cover
2 teaspoons Salt or to taste
½ teaspoon Sage

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 puree 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. Very Good. This recipe is Dot Howes', a farm lady who has been making it and selling it at Boyce's Farmer's Market in Fredericton, N.B. for over 30 years.

Similar recipes