SOUSE

Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart.

     The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth.

     Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.

 

 

 

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