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What is Head Cheese and How To Make It
Head cheese, brawn or souse is in fact not a cheese, but rather a jellied loaf or sausage that may or may not be stuffed into a large diameter casing. Traditionally it was made entirely from pork head meat and the name stuck with it. People who live in large cities cannot buy pork heads anymore. But… we can make a great tasting product by using different, easier available cuts of meat like pork picnic and shanks (hocks-pig feet).
Many of us have made a head cheese before without even realizing it. Every time we cook soup using beef, pork or chicken bones, we are making a weak version of a head cheese. Even fish heads, bones and fins will produce a gelatin if little water is used. The reason that our soup does not become a meat jelly is because there is too much water in it. It is common knowledge that a good soup is always based on bones. A top restaurant continuously simmers bones with vegetables in a huge pot to create a good stock which will become a base for different famous soups. Then if you add tomatoes you will get Consomme Madrileno, if you add mushrooms you will get another kind and so on.
If you want to create a top quality brawn (UK English name for a head cheese), don't think about making a sausage but think in terms of cooking a hearty soup which will contain meat with bones and very little water. This is it, nothing else is needed. You don't need a recipe, just cook your meat stock the way you like and your head cheese will turn out to be perfect. If too much water was used, the resulting liquid might not thicken and set. In such a case a commercially produced gelatin can be added. It is available in every supermarket. When fruits are added it becomes fruit jello that everybody likes for a dessert.
When a commercial gelatin is mixed with water, it produces a jelly that is very clean. Lean pieces of meat, poultry or even fish can be immersed in it and some fancy artwork can be created. This is how a fruit jelly is made and kids love it. Sliced carrot, scallions, pepper, cucumber, whole peppers, olives, sliced hard boiled eggs and other items may be employed as decorations. The resulting product will look pretty and will taste great.
Head cheese is served cold, often with vinegar or lemon juice so it comes as no surprise that little vinegar is added directly to head cheese during its manufacture. There are different types of head cheese such as souse, sulz or Pennsylvania Scrapple, but the production method remains basically the same.
About the Author
Adam Marianski has written four books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making head cheese.
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