Headcheese

Recipe: Head cheese

Head cheese recipe, with pig’s trotters and calf’s trotters, I had been putting off for several months to make this head cheese, it’s a lot of work. But frankly the game is worth the candle, you will get a sublime fragrance and taste, I loved it and I’m ready to do it again, frankly nothing to do with what you find in supermarkets. Pig’s feet or pig’s feet melted while cooking, I only found the bones. Head cheese or pâté de tête all start in the region you are in, but it works for both names.

Recipe ingredients

• Head cheese recipe for 4 bowls:
• I ½ pig’s head
• 1 ½ calf’s foot
• 1 pig’s trotters
• 2 leeks
• 2 stalks of celery
• 4 2 shallots
• 2 onions
• 1 bunch of parsley
• 6 carrots
• 2 turnips
• 5 cl of cognac
• 10 cl of red wine vinegar
• 75 cl of Alsace Pinot gris
• Salt 20 g per kilo
• Pepper 2 g per kilo

Instructions

1. Rinse the pig’s head with plenty of water.
2. Pass the last few hairs of the head with a blowtorch.
3. Dip the pig’s head and feet with the vinegar in a large pot and cover with water.
4. Leave to soak for 2 to 3 hours.
5. Then rinse the pig’s head thoroughly.
6. Peel the onions, then cut them in half.
7. Wash then peel the carrots, slice them in half.
8. Rinse the leek then tie the white and the celery in order to collect it.
9. Place the vegetables at the bottom of the pot, with 3/4 of the bunch of rinsed parsley.
10. Place the pork head.
11. Add the pork and veal trotters.
12. Pour in the white wine.
13. Add the cognac.
14. Cover with 3 cm of water.
15. Leave to simmer for 2 to 3 hours.
16. Once cooked, remove the meat.
17. Leave the broth outside overnight, in order to better degrease it in the morning.
18. Bone the meat of the head and feet, it goes very well if your head is well done.
19. Add more or less cartilage, but I don’t.
20. Weigh the meat, salt and pepper.
21. Slice the carrots into small cubes and add them to the meat.
22. Rinse and dry the flat parsley.
23. Add parsley to meat and / mix.
24. Save some juice for a small paste soup, a nice plate of vegetables for lunch.
25. Reduce the juice so that there is one liter of juice left for the jelly.
26. Place meat and carrots in balls.
27. Pour in the cooking juices to cover the meat.
28. Leave in the refrigerator while the jelly is formed.

Preparation time: 30 minutes
Cooking time: 2 to 3 hour (s)
Number of people: 4 bowl
4 star rating: 1 review

What wine to drink with Head cheese:

My favorite wine for this recipe: Alsace pinot gris Grape Pinot gris
Temperature between 09 ° and 12 °

Meat and feetRinse the headDry the headThe vegetablesTo cut the vegetablesStore meat and vegetablesCooked meatBoneMince the meatSlice the vegetablesMix vegetables and meatAdd the flat-leaf parsleyPour into bowlsZoom<img src="/wp-content/uploads/2021/09/4508258233076946052.jpg" class="aligncenter"