Headcheese ii

Yield: 6 servings

Measure Ingredient
3 \N Pork hocks
1 \N Onion peeled
1½ teaspoon Salt
½ teaspoon Each salt,pepper & sage

Put first 3 ingredients in pot and cover with warm water. Bring to boil and turn down heat and simmer about 1½ hours, adding water if need be. to keep hocks covered. When done, meat should be fork tender but still holding to-gether. Remove hocks from pot and keep broth.

Cut meat off hocks and put through grinder or cut up fine. Put in bowl and strain broth over meat, add salt, pepper and sage,taste for flavor and add more if needed. Pour into molds and refrigerate. For serving unmold on plate and slice. Delicious served with vegetables or just bread or toast. THIS RECIPE IS DOT HOWE'S FROM THE FARMER'S MARKET IN FREDERICTON, N.B. WHERE SHE HAS BEEN SELLING IT FOR MANY YEARS.

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