Headcheese Ii Recipe

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Headcheese Ii Ingredients

3 pork hocks
1 onion peeled
1 1/2 tsp salt
1/2 tsp each salt,pepper & sage

A Recipe for
Headcheese Ii

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Headcheese Ii Recipe
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This is a recipe for Headcheese Ii from the recipe cookbook of Recipes-to-go (Cheese)

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Headcheese Ii

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Headcheese Ii Directions

Put first 3 ingredients in pot and cover with warm water. Bring to
boil and turn down heat and simmer about 1 1/2 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.

Serves: 6

Headcheese Ii Recipe brought to you by Recipes To-Go

Headcheese Ii Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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