Thinkin' outside the box with Hogshead cheese

Not all Hogshead cheese has to be served cold on a cracker (Note PC disclaimer below)

At work, I've made sauces with it and served it over Grilled Porkchops.

Heat up some sweet vermouth or Marsala wine in a saucepan and dissolve the head cheese in the wine. Thicken it up with a little cornstarch slurry (cold). mount with softened butter. That means put in a dollop of room temp butter in the pan and shake it till it dissolves in the sauce. When the butter is dissolved pour the sauce on the grilled pork chops and dig in. You have to remove the sauce from the pan or the butter will separate. If it does separate, just eat it anyway it tastes the same (almost). If you have any teryaki glaze use that too when making the sauce.

You Southwestern Louisiana people are going to cringe, but I call it a cochon du lait sauce. Hogs' Heads don't conjure up a good image. I know, it really is sacreligious to call it that, but I'm real close to Mississippi where hogs are sacred.

Disclaimer: The use of the word cracker was not intended as a reference to any crackers living or deceased and was purely coincidental. It was not intended to perpetuate negative stereotypes of rural white folk. It also not intended as an inducement to bet or wager and is for entertainment purposes only. :hihi:.

Try it or a variation and post your experiences.

 

Personally, I wouldn't eat anything that comes from the head of a hog...That's why I like eggs - sunny side up.

Maybe this thread can be one for unususal uses of common foods. so post away !

 

so you never ate a hotdog?

 

I like to put some hog's head cheese in my grits. Cest Bonne!

 

Heck yea! and I really do like hogs head cheese. Gonna try it on grits next - a la supafan. I just try not to think about where eggs come from... .

 

I've never tried hogshead cheese. Don't think I'm compelled to start now, either.

 

its pretty good. like boudin, but you have to find the right kind.

certainly no worse than a hotdog.

its like anything else you eat. Just a mental thing and what you're used to.

 

These days, it's made with pork shoulder and gelatin.

By the way, Boston Butt is the shoulder. Butt means thick. In butchering this way, the shoulder is the thickest cut. (like Jaime Koeppe's :hihi

 

I thought hotdogs were lips and ass-holes. When did head parts get added?

EDIT: Lips are a part of a head.

Carry on