Recipe - Hogshead Cheese

1 Hog's head, cut into pieces
w/eyes, ears,, and snout
removed
4 pound Pork butt, cut into pieces
6 Pig's feet (6 to 8 each)
2 lg Onions, chopped
1 lg Red bell pepper, chopped
1 Habanero chile (or other
chile to taste), quartered
3 tablespoon Garlic, minced
One half cup Parsley, chopped
One half cup Green onion tops, chopped
Salt, pepper, cayenne, to
taste

Place head, pork butt, feet, onions, bell pepper, and habanero in a large
pot. Cover with water and boil about 3 hours or until tender.

Remove hog's head, pork butt, and feet. Cool then remove skin, bones, and
fat. Grind meat in food processor or grinder. To this meat, add enough
broth to soften it up.

Add parsley, onion tops, salt, black pepper, and cayenne pepper; pour into
a large glass baking dish and refrigerate overnight to gel.

To serve, unmold from baking dish and slice; serve with crackers or French
bread.

NOTES : Adapted Frm. Cajun Cuisine (Beau Bayou Publishing Company; 1985)

Posted to CHILEHEADS DIGEST V3 #187

Recipe by: Rael64

From: Inagaddadavida rael@ebicom.net

Date: Sat, 14 Dec 1996 17:11:37 0600