Good stuff !
Blood puddin', scrapple, souse, haggis, chitterlings ... all of it !
When done rightly, its delicious.
Better than ants, grasshoppers n' grub worms, for sure !

looks just like my great uncle made down in marinette wi. my gramma on my moms side fed it to me also, cant be bad if your gramma fed it to you! i like it.

Amen to that Toe!

Thanks I'll do some research.

use too make it every fall , yum

We grew up on head cheese and blood sausage.

I haven't had either for years.

WS

Looks great! Wash it down with coffee and finish with coffeecake.

Looks like scrapple, similar I assume?

Love scrapple! Kids do too, they like pancake syrup on it

My dad loved head cheese. I can’t stand to look at it. I am sure it’s all about the thought of it.

I like scrapple too. Scrapple has grain added to it head cheese does not..


Bowwhitetail and others, if you dont like it then you dont like it. I laugh at folks that wont taste it though. have yet to meet someone that refuses to taste head cheese or scrapple or souse, that wont eat a hot dog or bologna.

Forget the organ meat, but don't forget the EARS. That's what makes it SO good.

Love it ! Take some Sourdough Bread and a 3/4" slice of Head Cheese - now that's a Sammich ! Bob

Not sure what I had as a kid growing up on a farm, my family usually butchered hogs on New Years Day. I remember my mother calling it puddin', I am thinking it was made with the meat from the hogs head.

My grandfather used to make it, I haven’t eaten it since he passed, tasted like the “jelly” that you see on a ham when it cools, with pieces of meat in it, oh and a little hair. Lol.

We like it here.

We usually get hog heads,liver, and tongues around Thanksgiving.

When I make it its gone fast.

You're looks very good..

Do you use rubbed Sage In Yours?

No cathryn. I added some Bay and Bay seasoning, salt pepper garlic and just a hint of cayenne. Has celery onions bell pepper and roasted peeled and chopped poblanos.