Homemade Headcheese in a Stomach Casing

Cooking method

1. Step 1:

   

   Cut the pig's head into pieces and soak it overnight.

2. Step 2:

   

   Here's what a pig's stomach looks like. I bought mine frozen from a meat plant, and once it thawed I found it had been cut wide open — clearly no one meant to stuff it! No matter, we'll sew it up later.

3. Step 3:

   

   Rinse it well and soak it overnight, too.

4. Step 4:

   

   In the morning, rinse the pieces of pig's head in several changes of water and clean them.

5. Step 5:

   

   Cover with cold water and simmer for 6 hours.

6. Step 6:

   

   Don't forget to skim off the foam.

7. Step 7:

   

   Now for the pig's stomach. You need to peel off the mucous layer. I lifted the slimy layer at one edge and slowly pulled, trying not to tear it. The process is a bit like skinning a hide.

8. Step 8:

   

   In the photo you can see one patch of the slimy layer still left — I've already cleaned off the rest.

9. Step 9:

   

   Finish the job — here's what it looks like fully cleaned.

10. Step 10:

    

    Soak it in water with a little vinegar and a bay leaf, and leave it to steep in a cool place — you won't need it just yet. This step gets rid of the stomach's characteristic odor.

11. Step 11:

    

    About 2–3 hours before the meat is done, add the onion, carrot, bay leaf, and peppercorns.

12. Step 12:

    

    Salt it generously — you want it slightly over-salted so the boiled meat won't taste bland.

13. Step 13:

    

    After 6 hours, the meat is done!

14. Step 14:

    

    Take it out and let it cool.

15. Step 15:

    

    Pick the meat off the bones.

16. Step 16:

    

    Separate the meat and fat from the skin and cut them into medium pieces. The photo shows pieces of boiled meat, fat, and pig's ear.

17. Step 17:

    

    That's how much filling you get!

18. Step 18:

    

    For the next stage you'll need the garlic and the marinated stomach.

19. Step 19:

    

    Turn the stomach inside out — the side that had the mucous layer faces out, and the fatty side faces in. Sew it up, leaving just one opening for the filling. Peel the garlic.

20. Step 20:

    

    Add the pressed garlic and ground black pepper to the chopped meat and fat.

21. Step 21:

    

    Stuff the stomach, but not too tightly — it shrinks as it cooks and can burst.

22. Step 22:

    

    Sew up the last opening.

23. Step 23:

    

    Set it on a baking sheet and bake at 350°F (180°C) for 1.5 hours.

24. Step 24:

    

    After that time, take it out — you can see it's shrunk noticeably.

25. Step 25:

    

    Put it under a weight and leave it in a cool place overnight — I set mine out on the balcony.

26. Step 26:

    

    In the morning, slice it and enjoy. It's very rich, so go easy — but it is delicious!