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Old 11-26-2007, 08:41 PM   #1
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Head cheese

Has anyone here ever made head cheese from a hog's head? In writing my book, Grandpa in his brother are slaughtering hogs. I would be grateful for any information you might have on this subject. I would also welcome any input on blood sausage.

Thank you in advance.

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Old 11-26-2007, 09:02 PM   #2
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Take a look at book called 'The Foxfire book' edited by Eliot Wigginton, it's the first in a series of many book detailing the way things used to be in the Applachian mountains. There's a great story about a little old lady named Aunt Arie, she's trying to prep a hogs head for "souse meat" and can't get the eyeballs out. It doesn't sound funny here but it's an example of the kind of things in these books. There's chapters on slaughtering hogs, curing & smoking hogs & recipes for hogs.
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Old 11-26-2007, 09:13 PM   #3
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Miss Connie....I've never made Souse, but I saw a recipe or two in an old book I was looking through yesterday! I'll PM it to you in the very near future. It will offer some insight into what they would have been doing!
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Old 11-26-2007, 09:15 PM   #4
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I love blood sausage. It's delicious and the name is a bit misleading.

The blood sausage I know is made of ground pork and spices (sage especially), rice, etc. There's probably only a small amount of "blood" per ton of sausage. It's all packed in a natural casing and sold in rings.

I put a ring on a baking sheet and bake it at 350 degrees for about 1 hour. Turn after 30 minutes. The casing gets nice and crispy and the sausage inside is piping hot and delicious.

Blood sausage was always a special treat served at Christmas and Easter. It's been a tradition in my family.

I get my blood sausage at Paul's Italian Market in Eveleth, Minnesota. See this link for information.

Don't be turned off by the name, it's delicious.
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Old 11-26-2007, 11:03 PM   #5
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I have made a ton of head cheese and souse and it is realy quite simple boil the head till the meat comes off the bone and remove meat from stock let cool over night in the frig. and the next day taste the stock and add salt and pepper to taste and bring to a simmer add meat( chopped up ) and put in loaf pans and refrig. over night for souse add vinegar to taste, and some times a little minced dill pickle. I doubt if you will have to add any unflavored gelatin as the head useually has enough by its self. As for blood sausage your on your own.
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Old 11-26-2007, 11:56 PM   #6
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I was very suprised to see this. We use to be able to get something called "Red Boudin" here in Louisiana which was regular boudin made with pig blood. It is now known as "Illegal Boudin" because you can only get it directly from people who still make it below the federal radar. I am confused here. UNCLE BOB!!!! HELP ME OUT!!!! Can you still get real blood sausage from the grocery store?

Jim

Quote:
Originally Posted by Katie E View Post
I love blood sausage. It's delicious and the name is a bit misleading.

I get my blood sausage at Paul's Italian Market in Eveleth, Minnesota. See the bottom of this link for information.
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Old 11-27-2007, 12:40 AM   #7
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Quote:
Originally Posted by Cajun Cook View Post
I was very suprised to see this. We use to be able to get something called "Red Boudin" here in Louisiana which was regular boudin made with pig blood. It is now known as "Illegal Boudin" because you can only get it directly from people who still make it below the federal radar. I am confused here. UNCLE BOB!!!! HELP ME OUT!!!! Can you still get real blood sausage from the grocery store?

Jim
Yes, Jim. At least the blood sausage I have been eating all my life. My brothers and I get it from the market in the link I posted. I also order it from another Minnesota (Chisholm) market that I can't remember right now. I have the information in my Rolodex, though. I'll look it up if you are interested.
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Old 11-27-2007, 07:31 AM   #8
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That would be great! Thank you Katie.
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Old 11-27-2007, 08:05 AM   #9
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For blood sausage you might want to do a google search for Kiszka ( also the subject of the song 'Who Stole My Kiszka?')
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Old 11-27-2007, 10:00 AM   #10
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Quote:
Originally Posted by Cajun Cook
was very suprised to see this. We use to be able to get something called "Red Boudin" here in Louisiana which was regular boudin made with pig blood. It is now known as "Illegal Boudin" because you can only get it directly from people who still make it below the federal radar. I am confused here. UNCLE BOB!!!! HELP ME OUT!!!! Can you still get real blood sausage from the grocery store?
Jim....

You are correct that Boudin Rouge (Red boudin) is illegal to make unless you are a Federal/State inspected processing plant that slaughters it own hogs.
The Boudin Rouge can only be retailed from that location. The maker cannot wholesale the product nor can he sell the raw product (blood) to other manufacturers. Babineaux's in Breaux Bridge is the only Legal manufacturer of fresh Boudin Rouge in Louisiana that I know of. There may be a place in Abbeville (Hebert's?) I'm not sure. As you know, 99.9% of the boudin sold in Louisiana is Boudin Blanc (White Boudin) If you see Red Boudin in a small town/road side market it is indeed illegal product in Louisiana.

There are countless other "Boudins" (Blood sausages) on the world market. What their exact ingredients are (Beef blood?) or the FDA regulations on the manufacturer, sales, distribution, import, export etc. are, I don't have a clue.
I do not believe them to be the exact same product as what you and I know as "Red Boudin"
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