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This recipe is easy

Head Cheese

2 hours 15 minutes Cook time 15 minutes Prep time 4 to 6 servings



On the stove

  1. Place head pieces in a large pot, add remaining ingredients and submerge in cold water. Season with salt and pepper and bring to a boil.
  2. Cover and let simmer over low heat for 2 hours or until meat easily comes off the bone. Season with salt and pepper.
  3. Remove meat chunks and vegetables from the broth. Strain broth through a sieve. Keep warm in the pot.
  4. On your work surface, break up the meat with a fork and coarsely chop it. Coarsely chop the vegetables.
  5. Add meat and vegetables to the hot broth and let simmer for 10 minutes. Add parsley.
  6. Pour the resulting mixture (meat, vegetables and liquid) into a terrine mould. Refrigerate for at least 5 hours or until the mixture sets.
  7. Serve with a baguette, mustard and pickles.

Nutritional value (per serving)

  • 286 calories
  • 33 g of protein
  • 10 g of fat
  • 15 g of carbohydrates
  • 4 g of fibre
  • 7 g of sugar
  • 224 mg of sodium
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