Sous Aka Head Cheese Recipe

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Sous Aka Head Cheese
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Ingredients:

Directions:

  1. 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.
  2. Turn heat to med. low and cook until meat is tender and pulling away from the bone (appt. 2 1/2 hrs.)
  3. Remove all meat from pot and lay out on a flat baking pan to cool.
  4. 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.
  5. Add dissolved gelatin and set aside.
  6. Once meat has cooled, remove all bones and finely chop meat.
  7. 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.
  8. Cover with clear wrap and place in frig. overnight.
  9. Serve with good crackers or bread.
  10. Invite all your friends over and don't tell them what it is until after they have tasted it.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2.13 Kcal (9 kJ)
Calories from fat 0.81 Kcal
% Daily Value*
Total Fat 0.09g 0%
Cholesterol 0.9mg 0%
Sodium 3.01mg 0%
Potassium 5.97mg 0%
Total Carbs 0.04g 0%
Sugars 0.02g 0%
Dietary Fiber 0.01g 0%
Protein 0.29g 1%
Vitamin C 0.2mg 0%
Iron 0.1mg 0%
Calcium 0.4mg 0%
Amount Per 100 g
Calories 104.38 Kcal (437 kJ)
Calories from fat 39.56 Kcal
% Daily Value*
Total Fat 4.4g 0%
Cholesterol 43.78mg 0%
Sodium 147.4mg 0%
Potassium 292.13mg 0%
Total Carbs 1.73g 0%
Sugars 0.79g 0%
Dietary Fiber 0.4g 0%
Protein 14.12g 1%
Vitamin C 11.3mg 0%
Vitamin A 0.2mg 0%
Iron 3.4mg 0%
Calcium 17.7mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free

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