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Cajun Head cheese
(Souse)
Ingredients
1 fresh ham with skin if possible
4 medium onions (chopped)
8 pork hocks or pig’s feet
3 garlic cloves
1/2 cup chopped green onions
1 package of clear gelatin
Lagniappe
Simmer all the ingredients except the green onions in a large pot with enough water
to cover the meat. Cook until tender (until meat falls off the bone or pulls easily)
Remove the meat from broth and let cool.
Chop the meat into small pieces, return to the broth and simmer until very thick. Add
1/2 cup green onions and cook for about 1 minute. Add the gelatin and pour into a
flat casserole dish and let cool in refrigerator.
Cut into 3x3 portions or like luncheon meat and serve cold on crackers.
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