Snoot sandwich...
Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse.
Head cheese is not a dairy
cheese, but a terrine or meat jelly often made with flesh from the
head of a calf or pig, or less commonly a sheep or cow, and often set in aspic.
Head cheese is not a
dairy cheese, but a
terrine or meat jelly often made with flesh from the
head of a
calf or
pig, or less commonly a
sheep or
cow, and often set in
aspic. The parts of the head used vary, but the
brain,
eyes, and
ears are usually removed. The
tongue, and sometimes the
feet and
heart, may be included. It can also be made from trimmings from
pork and
veal, adding
gelatin to the stock as a
binder. Sometimes, it is made with nothing from the head.
Head cheese is usually eaten cold or at room temperature.
Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a
peasant food made since the
Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction, to set properly.
Blood Tongue, or Zungenwurst
Blood Tongue, or Zungenwurst, is a variety of German head cheese with
blood. It is a large head cheese that is made with pig's
blood, suet, bread crumbs and oatmeal with chunks of pickled beef
tongue added. It has a slight resemblance to
blood sausage.