hogshead cheese
(1 RATING)
I promise there are no "hogs" heads in this dish - just pork. This recipe is an old family favorite. My mother would share recipes with friends, but not this one. There are a few she held secret - even from me! If you're daring and like heat, feel free with the red pepper flakes. This is great on crackers for a cocktail party or small get together. Sorry I don't have a picture to show you. Next time I make it, I'll take pictures. Please enjoy and let me know how you like it. Thanks, Rosette
No Image
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
Ingredients
- 3 cups chicken broth
- 2 teaspoons cayenne pepper
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- 1/4 teaspoon thyme
- 1 medium onion, chopped
- 3 - bay leaves
- 2 1/2 teaspoons salt
- 1/3 cup parsley, chopped
- 6 packages knox gelatin (envelopes)
- 3 cups cooked meat
- 1/3 cup scallions, chopped
How To Make hogshead cheese
-
Step 1Put the cooked meat in the blender and buzz - just lightly, do not shred the meat.
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Step 2Combine the first eight ingredients over medium heat for about five minutes. Turn fire off and add gelatin. Stir until completely dissolved. Remove the bay leaves and add the scallions, parsley and meat.
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Step 3Pour the mixture into an oiled mold (cake pan, bread pan, etc.) and refrigerate until firm. Usually takes about 2 or 3 hours. I do it the day before. Remove from the fridge, put on a platter surrounded by crackers and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Category:
Other Snacks
Category:
Meat Appetizers
Ingredient:
Pork
Culture:
Cajun/Creole
Method:
Stove Top
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