Recipe Categories
Meat
Misc. Pork
Ribs & Heads
Kat's Hog Head
1 hog head
Tongue, heart, pork hocks can be used
2 loaves dry bread
6 cloves garlic
3 tbsp. salt
1 lb. liver
1 tbsp. ground marjoram
1 tbsp. pepper
Boil the meat with salt and water to cover until meat is soft. Blanch the
liver in hot water. Grind all coarsely after it is cooked and cooled. Soak the
bread and then squeeze until almost dry. Add the meat and spices and enough of
the broth to make a mixture which would almost pour. Stuff cleaned casings and
tie. Boil in rest of strained broth which has been cooled and fat skimmed off.
Boil until Jaternice rise to the top, stirring occasionally with a ladle. Take
out and put in cold water and place on paper to dry. Roast before serving. May
be frozen.