Sous Aka Head Cheese Appetizers Recipes

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Sous Aka Head Cheese


  • 4 to 5 lb. pork butt Or shoulder and 4 or 5 pigs feet or
  • 2 beef tongues and 5 or 6 pigs feet
  • water to cover
  • 2 large onions
  • 1 cup celery/diced fine
  • 6 to 8 cloves garlic, minced
  • 2 bay leaves
  • 2 envelopes unflavored gelatin
  • 1/2 cup chopped parsley
  • 1 cup red or green bell pepper
  • 1/2 cup chopped green onions
  • 1/2 cup hot sauce (your brand)
  • s and p and cayenne to taste

  • Method:

  • In large pot, place all of the ingredients. Add enough water to cover and bring to rolling boil. Skim offf all foam & impurities during the first half hour or so of cooking.
  • Turn heat to med. low and cook until meat is tender and pulling away from the bone (appt. 2 1/2 hrs.)
  • Remove all meat from pot and lay out on a flat baking pan to cool.
  • Remove 6 cups of cooking stock and return to a low boil. Boil for 3 min. and remove from heat. Season to taste using salt and cracked black pepper.
  • Add dissolved gelatin and set aside.
  • Once meat has cooled, remove all bones and finely chop meat.
  • Place equal amounts of meat in 2 loaf pans (or molds) and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold together.
  • Cover with clear wrap and place in frig. overnight.
  • Serve with good crackers or bread.
  • Invite all your friends over and dont tell them what it is until after they have tasted it.

  •  Sous Aka Head Cheese 



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