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Head Cheese in a Pig's Stomach

A very tasty homemade meat dish! Today I want to share a dish my mother-in-law taught me to make (she's not German, but she lives in Germany) — namely, head cheese. My husband absolutely loves meaty delicacies like this and digs into the head cheese with real gusto. Read the recipe and cook along with me. It's not as hard as it looks! (Head cheese, German "sülze," is a set meat terrine traditionally formed in a casing.)

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Recipe author
Stomach jelly
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 % 17 g
Fats 45 % 15 g
Carbohydrates 3 % 1 g
211 kcal
GI: 50 / 0 / 50
    1. Start prepping the pork stomach ahead of time. Wash it thoroughly and rinse the inside a couple of times. Then pour over the lemon juice, sprinkle generously with salt, and rub it well to remove all the slime from the lining; put it in a bowl, cover with water, and leave to soak overnight. In the morning, coat the stomach with cornmeal, rub it in well, leave for half an hour, then rinse.
    1. Wash the pig's head thoroughly and scrape it with a knife. Cut the head into 6 pieces, rinse the ears again, paying special attention to the insides, and be sure to remove the eyes.
    1. Now put the pieces of the head in a pot, add water so it sits about 1 inch (3 cm) above the contents, set over the heat, and bring to a boil. Once it boils, cook for 2 minutes, then drain.
    1. Cover the pork with fresh water, bring back to a boil, lower the heat to the minimum, and cook for 4 hours.
    1. Peel the onion and garlic, and cut the onion into quarters.
    1. Add the prepared onion and garlic to the pot, along with the black peppercorns, allspice, bay leaves, and salt. After adding the spices, cook the broth for one more hour.
    1. Now that everything is ready, remove the meat from the broth, pull it off the bone, and cut it into small cubes. Mince the garlic into it too, season with salt to taste, and mix.
    1. Turn the stomach inside out and pack it tightly with the meat, then sew the opening shut with plain sewing thread. Don't forget to poke 10–12 holes all over the stomach with a needle to let air escape.
    1. Strain the broth and bring it back to a boil, then lower in the head cheese and cook for one hour.
    1. Transfer the head cheese to a baking dish and put it in an oven preheated to 350°F (180°C). Bake for 20–30 minutes, until the surface is golden brown.
    1. Set the head cheese on a platter and weight it down with a press. Leave overnight, then serve.
  • Help yourself and enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Corn groats - 337  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Allspice - 263  kcal/100g
  • Pig's head - 216  kcal/100g
  • Pig stomachs - 159  kcal/100g

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