Peggi Anne Tebben Recipe

By Peggi Anne Tebben cookiequeen


I helped make head cheese about 25 years ago.
I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used.

I remember we used the cornmeal & gelatin & sage. The best I've ever tasted.We also used the whole hogs head & boiled it down.

Hope these recipes help you Eddie!

pinch tips: How to Cut Cherry Tomatoes


1 1/4 cups salt
2 1/2 cups gelatin, dissolved in 10 cups warm water
5 t. ground white pepper
2 1/2 tsp. ground ginger
1 1/2 tsp. allspice
2 1/2 tsp. ground caraway seed
2 1/2 t. onion powder
2 1/2 tsp. ground marjoram
2 1/2 t. ground cloves
12 1/2 # pork tongues
10 # pork snouts
2 1/2 # pork skins
7 1/2 t. salt
1 cup gelatin dissolved in 4 cups warm water
2 t. ground white pepper
1 tsp. ground ginger
1/2 tsp. allspice
1 tsp. ground caraway seed
1 t. onion powder
1 tsp. ground marjoram
1 t. ground cloves
5 # pork tongues
4 # pork snouts
1 # pork skins
2 1/2 gallons water
2 1/2 # salt
12 oz. cane sugar
1/2 cup instacure no. 1

Directions Step-By-Step

After curing, place all meat loosley in steam kettle. Cover with sufficient amount of water. Place the pork skins in cooking net. Cook for approximately 1 1/2 - 2 hours.
After cooking, remove from kettle & let cool.
Grind pork skins through 3/16" grinder plate. Grind the remaining meat through a 1 1/2" plate.
After grinding, add the other ingredients & sufficient amount of cooking stock to arrive at a finished yield of 110% - 115%.
After the product is thoroughly mixed, stuff by hand into beef bung or hog stomach casings. Place in cooler & chill for 12 hours @ 34-36°F.
If forming is done in molds,place molds in ice water for approximately 2 hours to assist in rapid chilling.
After chilling, remove from molds & place on rack, properly spaced, in 38-40° F. cooler. Chill at this temperature overnight.
Peggi's Note: We used loaf pans or cake pans to mold it. It will remove from pan easier, if you line the pan first with aluminum foil or plastic wrap.

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Colleen Sowa colleenlucky7
Apr 12, 2011
Thanks for posting Peggi... very educational....
Peggi Anne Tebben cookiequeen
Apr 12, 2011
Thank you Colleen!
Carol L. Gr8Granny27
Apr 19, 2011
I have fond memories of the wonderful headcheese my mother used to make. I have no idea of the ingredients she used, but I do remember that she put the mixture into cheese cloth and then turned it until it was real tight against the mixture and put a heavy weight on it to squeeze any excess moisture out of it.
Peggi Anne Tebben cookiequeen
Apr 20, 2011
I think I have heard of doing something like that Carol. We used to eat it on sandwiches like lunchmeat. How did you guys eat it?
Carol L. Gr8Granny27
Apr 21, 2011
We also used it as a sandwich meat. I really loved the taste of that meat. I recall my mother would can beef and also they would keep it in the basement in huge crocks covered with a thick layer of fat. All of it tasted good, but, I liked the canned beef best. It was so good. You don't get flavor like that out of a can of store bought meat. I am trying to find how to can like mom. I recall that she would have large quantities of chunks of beef browning in the oven before she canned it, but that is all.
Peggi Anne Tebben cookiequeen
Apr 22, 2011
I've read up on doing meat that way. I can deer meat but I pressure it in quart jars. I have several old cook books & ones from about 10 yers ago on doing things the old ways. When I get a chance, maybe mid week next week, I will look some up for you.
May 16, 2011 - Peggi Anne Tebben shared this recipe with discussion group: IT'S ALL ABOUT THE PORK
Margaret Kalka PastaPeggy
May 16, 2011
I thought this club was going to be fun, but I think I'll look for more civilized recipes. You don't find "stuff" like this on Taste of Home, THANK GOODNESS. Just reading the recipes makes me go Blechhhhhhhhhh!!!!!!!
Peggi Anne Tebben cookiequeen
May 16, 2011
Margaret, there are literally thousands of recipes on this site & you are judging it on one recipe?? Have you even tried this?? No!! There is nothing uncivilized at all about this recipe. It is actually very good! It tastes like a good lunch meat!

Do you know what goes into hot dogs or bologna?? My husband worked at a meat packing company & he will eat this & he will eat mountain oysters & turkey fries (nuts), but he won't eat a hot dog or bologna!! Because he knows what goes into them.

If you knew what was in some of the things you buy from the grocery store, you WOULD be sick. Do you know they allow a certain number of flies to be ground per pound of hamburger meat that goes down the conveyor belt?? No way of keeping them all out. Seen that on a documentary!! No joke!!

Oh, & not to mention the rats that go down the conveyor belt that carries your civilized store bought canned vegetables, BEFORE they are canned. They crawl all over the so called fresh vegetables. Knew several people that worked at a canning factory! Knew some that quit because of it. Now that makes me go Blechhhhhhhhhh!!!!!!!

Question??? If these recipes offend you, why don't you just stop reading them when you come to them & go on to the next recipe?

I'm simply stating what is, & in no way jumping onto you about what you like or don't like. You have the right to express your opinion, but you should broaden your horizons & realize what is before speaking up.
Carol L. Gr8Granny27
May 16, 2011
To each his own I guess. In my mind, there is nothing more uncivilized than killing something and then letting some of it go to waste. Headcheese tastes better than almost any of the sandwich meats you buy nowadays. Only a fool would turn their nose up at using all of what the good Lord gives us to work with.
Carol L. Gr8Granny27
May 16, 2011
And, Peggy, I thank you in advance for any of the old recipes you can give me.
Peggi Anne Tebben cookiequeen
May 16, 2011
That's the way I look at it also Carol & thank you! The old ways are the best!
Terrie Hoelscher Blessed1
May 17, 2011
That's a riot, Peggi ... guess you told 'em. ha!
Terrie Hoelscher Blessed1
May 17, 2011
And another story to substantiate that: I have a friend with whom I worked in the OR, many years ago. Her husband worked for General Mills. She told me stories of things like packaged oatmeal, snack bars (like granola bars), packaged granola and cereals, etc ... they evidently DO ALLOW, by law!, a "certain number of bug-parts per million" when they package, because there's NO WAY to rid the processing plants of ALL critters.