No Christmas without headcheese and organ sausage

[atomicsmoke]

Got my december half pig...with whole head

Headcheese (from head only), organ sausage from liver/2 hearts/2 tongues/1 kidney. The thin sausage is made with rice. The one stuffed in hog middle with cornmeal (coarse).

Cold smoked them with beech for about 10h. Favourite wood for old country recipes.

 

[tropics]

Nice job that is a lot of work
Richie

 

[atomicsmoke]

Nice job that is a lot of work
Richie

It is indeed. But good food is not the only fruit of the labour. It's a tradition for the weeks before Christmas. You can't buy that in the supermarket.

 

[chef jimmyj]

That is just Too Cool! My family is split between Adventurous Foodies and the Meat and Potatoes crowd. They have another thing coming when I get setup to raise some Hogs here at home. Going to be Head to Tail cookin' in the coming years. They ain't ever going to know what is in the Chili!...JJ:D

 

[atomicsmoke]

These are normally cold cuts but we like the large organ/cornmeal sausage oven roasted. The casing gets crispy, the fat melts ....it's just delicious with saurkraut or pickles.

 

[DanMcG]

That head cheese is beautiful AS!

 

[crazymoon]

AS, I need to come up to your house for some excellent Christmas goodies !

 

[atomicsmoke]

Crazym,

You are welcome...still plenty of nose-2-tail to go around. Bring an apetite.

 

[indaswamp]

The organ meat is called 'debris' here in cajun country. It is the original ingredient in boudin, along with scraps and large vessels. Today most all boudin is made with pork butt.
The stuffed stomach we call 'ponce', but it is a much spicy version.

 

[atomicsmoke]

I've heard of ponce, not of debris. With such name i imagine is not popular.

 

[indaswamp]

I've heard of ponce, not of debris. With such name i imagine is not popular.

Ponce is very popular in southwest Louisiana. Debris is popular with the old generation.

 

[indaswamp]

https://acadianatable.com/2015/10/26/smoked-ponce/comment-page-1/