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How To make Headcheese 11

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3 Pork hocks
1 lg Onion
2 qt Water or to cover
2 ts Salt or to taste
1/2 ts 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.

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Brawn / Head Cheese / Fromage de Tete

People talk about nose-to-tail eating like it's a new thing. It isn't really - throughout history folks have been inventing ways to use every bit of an animal. Brawn, or head cheese, is one of the few things you can do with a pig's head. The cheeks are great, some people like to eat the ears (pigs ears - orejas - are very popular in Spain). If you make brawn, you'll also get a lot of skin which can be fried to make something like pork scratchings, a lot of fat which solidifies into something like pork dripping, and a lot of jelly-rich stock which is always useful for flavouring gravies, soups or stews. Oh, and quite a bit of meat that you can make brawn out of.

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GIÒ THỦ Dai Giòn Làm Bằng Lon Măng Không Cần Khuôn - Món Ngon Ngày Tết - Vietnamese Head Cheese

Cách làm Giò Thủ / Giò Xào không cần khuôn nhưng vẫn đẹp, thơm ngon, dai giòn hấp dẫn ... Đây là món ăn truyền thống của người Việt mình trong những dịp Tết cổ truyền ... ăn với củ kiệu, hay dưa chua, cũng có thể ăn với bánh mì và dưa leo thơm ngon hết xẩy hihi ... Cách làm vô cùng đơn giản ... các bạn hãy cùng mình vào bếp làm cho gia đình hay biếu cho bạn bè vào dịp Tết đến nhé!!!

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