Italian Head Cheese is a popular Polish sausage which is made from pork and beef












       

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Italian Head
Cheese is a popular Polish sausage which is made from
pork and beef. Why Polish head cheese would be called Italian is a
matter of speculation, most likely the recipe has originally come
from Italy.
 



.




Materials

Original recipe:
pork heads,            
75%
beef head meat,      
13%
unsalted pork skins, 12%


Modern recipe:
pork picnic,
beef,
pork skins (use picnic skin)

 
3.5 kg  (7.70 lb)
0.65 kg (1.43 lb)
0.6 kg (1.32 lb)



Ingredients

salt, (cure #1
accounted for)
cure #1
pepper,
caraway
garlic



90 g
12 g
15 g
12.5 g
15 g



Instructions


1. Curing:
a. cut pork and beef
into 2" (5 cm) pieces
b. cut skins into
manageable size pieces
c. mix all with salt
and cure #1, pack tightly in a container, cover with parchment and
leave in a refrigerator for 72 hours. Skins may be salted only (use
salt from the recipe) as they do not contain myoglobin and will not
develop curing color.
2. Poach pork and
beef at 85º C (185º
F) until soft. Add enough water to just cover the meat. Poach skins
in little water at 95º C (203º
F) until soft. Save stock.
3. Cut pork into 3/4" (2 cm) by 2"
(5cm) pieces, cut beef into 3/8" (1 cm) by 2" (5 cm) pieces. Grind
skins through 3/16" (3 mm) plate.

 4. Mix all meats and ground
skins with 10% of meat stock ( in relation to the total weight of
raw material). This comes to 500 ml (500g) or 2 cups of meat stock.
5. Stuff loosely into beef bungs, pork stomachs or pork/beef
bladders.6. Poach at 82º
C (180º
F) for 90-150 minutes (depending on a size) until internal
temperature becomes 70º
C (158º
F). Remove air with a needle from pieces that swim up to the
surface.7. Spread head cheeses on a
flat surface at 2-6º
C (35-43º
F) and let the steam out. Than flatten them with weight and cool
them to below 6º
C (43º
F). If there is no proper cooler available, cool them down to less
than 12º
C (53º
F). After cooling clean head cheeses of any fat and aspic that
accumulated on the surface, even them out and cut off excess twine.


Notes


Cure#1 is added for development of color and flavor
If
pork heads are used, use wet method (brine) of curing
You
may skip # 1 curing step altogether (no cure #1 necessary), by going
directly into step # 2. As a result, meat chunks will not display
pink color..



 
Page added on September 24, 2008.


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