German Head Cheese, Brunswicki style. 1001 Greatest Sausage Recipes.
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- Опубликовано: 13 мар 2023
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In this video we make a sausage called the Brunswicki Head Cheese. It is a German Head Cheese. Head cheeses are much more common across Europe than they are in North America. They are a great way to incorporate some of the parts of the pig we wouldn't otherwise eat. Not to mention they can be super nutritious when using bone in products.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
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If you'd like the exact sausage stuffer from the video here is the link:
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If you feel up to it here is a link to Patreon:
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If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
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If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys are looking for a nice knife set here is a link:
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Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone. 
Хобби
My grandparents made a lot of headcheese. They would boil the pork head and then pick off the meat and skins and coarsely chop them. They would loosely put the chopped meat in bread pans and pour the strained cooking liquid over to cover the meat. Then cooled before removing from pans. Chunks of meats in gelatin. It was great. Now I need to make some. Thanks for the video. Brings back fond memories.
Headcheese , scrapple , souse are mostly all the same and are a super way to extend the harvest o0f the family pig all are really good stuff . Thanks for what you do . felix
My mother was just talking about hog head cheese 🧀... you can't hardly find good recipes like that anymore.
brings back so many memories.
Duncan, thank you for showing us this. I bet the people who don't like liver really appreciate your efforts😉lol
Head cheese was my mom's and uncles favorite . I didn't care for it until I started making sausage. I appreciate you showing that its not only me that forgets important ingredients. Thanks for another great video
This one we made when I was a kid I remember having it for breakfast on toast with my great grandparents
Duncan, you’ve given me a new perspective on the old saying of “Seeing how the sausage is made”. Also you said it was a bit salty. You left out 15% of the mix. Probably would have been seasoned perfectly.
Tried Head Cheese for the first time about ten years ago from a local butcher shop. It was delicious. It's one of those things that would benefit greatly from a name change.
This is a recipe I need to try. We grew up eating head cheese our grandparents made and really liked it. I would like to try this recipe.
Got the big book today. Pepperoni in the smoker, pork loin in the shop just awaiting. and now i have to figure out how and where to hang the dry stuff, thanks for the want and the end goal making everyone of these recipies in the next 10 or so years...lol thanks again for the vids...AWSOME, did I mention i got the book....
I just made 3kg of head cheese last weekend, very similar recipe. The whole family loves it.
My mother-in-law loves this stuff
My parents would have sliced headcheese on a plate with fresh thinly sliced onion and a splash of vinegar. Another great video Duncan. Cheers
Exactly..👍
Delicious!!!👍
Was one of my Dads favourites.. So me and mom made some at Christmas since he’s passed away. We use some feet too .. no liver .
Your right on time Ducan! I called an family member this past week that's been hoarding the head cheese recipe, they produced and sold 20 years ago! Their still hoarding it! Thanks!
thankyou for your detailed explanations and measurements in metric , very easy to follow your videos .
LOVE the "this is what the guys on RUclips do" and scraping the toast! Hilarious! especially the facial expression while you do it! Its the Duncan henry standup comedy hour!
Every sausage we have made from this channel we have loved, so this we will try also, thank you for the alternative instead of head use the hock.
Amazing recipes always
Thank you
All my sausage making experiences were from Italians who would serve their head cheese on toasted ciabatta with butter, pickles and mustard. But i think this would make an awesome bánh mì
Thank you for posting this. I grew up in a small German community in Missouri and this was very popular in our community. I’ve been looking for a good recipe for years and you posted it!
Wow! head cheese, brawn or fromage du tete, doesn't matter what you call it is is a brillint way of both preserving meat and getting a tasty snack. I am Scottish so we call it brawn, the recipe you made is brilliant.
New Zealanders don't eat alot a head cheese. In fact I don't think I have ever seen it been sold here. Maybe 20 or 30 years ago when we had a butcher shop in every small town. Looks like a good way of using up unwanted parts from a pig. I will give this one a try . Another good video full of information about sausage and go Marianski March!
I'm going to have to say that I would try this after watching the video.
Having forgotten to add the liver is no big deal to me. My Pennsylvania relatives always used pork liver in the making of scrapple, which also included the head meat you were unable to procure for this recipe. My family made another jellied loaf specialty meat called souse, which is made mostly of pork feet, hocks and some extra pork skin. But what makes souse different from head cheese is the addition of vinegar. Would like to you do both souse and scrapple in up coming videos.
My Dad used to make this using the whole head. I wasn't a fan myself, but my brother loved it.
Thank you for your honesty with the liver mistake. The rest looked very good.
Awsome recipie, thanks for sharing, I am so going to get the ingredients and make this
thanks for the honest reviews of new recipes !
I found you through 2 Guys and A Cooler, and I am glad I did. Nice to follow a local artesian.
I enjoy head cheese I remember as a young man my grandfather and his friends would butcher in the back yard and them making sausage and cooking head cheese in the cast kettles and sometimes the casing would break we would have a pan full of snacks
I make head cheese out of all the pigs I butcher and love making it .thanks for this video, you can allways learn something. I have never used liver in mine.i definitely going to try this recipe with beef middles. I usley cook mine then cool it in 2 L plastic pop bottle. I just cut the tops off then cut them off the head cheese when done and it's nice and round.
Love the first book. I can't wait to check out this one
Always wanted to make headcheese. My mother used to make delicious hc. Thanks for the pointers.
I Liked head cheese as a kid and haven't had it in many years, might be one to try.
I'm jealous that looks amazing thanks for another fine recipe
Sounds delish. Keep em coming
Thanks Duncan, another great video!!
I love head cheeses. My personal favorite is a Hungarian paprika version that I have not been able to find in western Canada for years. but I plan to make it soon. Thanks for this version. I am sure it is awesome.
Thanks for another great video.
Made me hungry lol. Thanks for the video. Would like to make this.
Thanks for all your videos very informative
Definitely going to try this one.
thanks for another great video.
I love Head Cheese. Thanks for your video
I live in Germany now from Winnipeg. Canada has the best sausage makers as they have most left Germany and poland because of big box stores and cheeper meat. So you want a good German sausage go to Canada they left here with good recipies hard to find a butcher here, just as a solo guy.
COOL! One of my favorites!
Once again thank you for this great video. This one reminded me of my Gradnmother who was always making "Collared Head" as she called it. WHich is another name for prok cheese or head cheese. Although she never added liver to hers. It was lovely with mustard for breakfast but not on toast.
Never had head cheese, but I'm definitely gona give it a try. Looks great.
Thanks for all the sausage
Looks pretty good. Great Job again Duncan
My family always did head cheese when we butchered hogs. We never put the liver in it or grind any of it. Might have to try this one. Great videos by the way!
I'm glad to see you digging out the meat stuck in the stuffer elbow! Now I know I'm not missing some critical trick to get all of the meat left in there out and into the casings.
Nice one, thanks!
Looks great
Had a lot of head cheese as a kids growing up on the farm. Kinda miss it now. Think this is one I might try. I lost no beard
I've just used a sous vide machine to poach some sausages and it works great. You won't get a blow out, because the temp won't go over.
Good stuff Duncan!
Duncan, that was fantastic, thank you. My da used to make what we call Brawn when I was a child. I'll have to give it a go myself.
Never hurts to be humbled for our mistakes! I’m sure I’ll try this and try to remember to add the liver!
Dude ,I loved this video ! You obviously have a bunch of things going on at once but you press on. The end product looks great even though the liver was AWOL. LOL 😅
You seem like a really cool dude Duncan, keep the meat classes coming !
I had this and it was great .l will definitely try this
Good morning Duncan
Love a good Head cheese I made a few lbs last sept from the 2 hogs my son in law
and butchered . This recipe looks really good . Thanks for another video
Never had head cheese, but after watching this video, I might have to try it. Thank you, Duncan.
Head cheese is amazing! In Germany it's also made into a meat salad, very tasty. Thanks for sharing, Duncan.
I’m going to try this
Love Love Love headcheese
Great content
Guess I'm 9 months late for this😂. Would love one of these books to make sausage from my pigs, rabbits, and chickens into sausage
We are all human and all screw up now and then ..but you still made it work ..nice job
I have never tried head cheese but may have to try it
You're hilarious 🤣 keep up the good work buddy!
Duncan, you make so many things that I'd love to try but some products are hard to access. I just pretend how it would taste. 😊 Thanks again as usual. 👍
Duncan, Thank you! Love this time of year. Couple questions, do you serve this warm or cold? Can it be rewarmed? Does it freeze ok?
Duncan, you need to redo this recipe with the liver and compare. My grandma made head cheese all the time. I loved it.
Duncan I really enjoy you showing the making of different sausage. In your opinion what is the best tasting summer sausage?
Taking notes: prep liver, put in fridge and forget about it. 😂😂😂 glad you like it and I’ll attempt!
My friend and I are making hot and sweet Italian sausage this weekend and we’re gonna give this a go. We’ll have to compromise on the casing and try to make a 32/34 casing work. I think we’ll be ok. Thanks Duncan.
Thank you for sharing this recipe and chance for the recipe book giveaway~!
Looks awesome even without the liver. My Dad use to eat it with a dash of vinegar.
I have 3 books of the brothers.
They are great.
Never had head cheese. Might like it
That cheese looks good I love it the rest of the family has to have vinegar on it I am bad about leaving things out when we are butchering I ges because we are all drinking it is always a family get to gather Good Job Duncan
I love head cheese
parts of this vid reminded me of THE GREAT WHITE NORTH with bob and doug. : ) looks tasty
I always wanted to make head cheese! And please pick me! Lol
I love good pork sausage and head souse
Do you want any liver & skin sausage? No thanks, I will pass, I just can't do it. But I do enjoy watching these videos.
I would help my Dad make it. He would pack it in small loaf pans and press the meat down and put it in the fridge. Enjoy your videos. Have you ever made Bockworst, it's very good
Looks good Duncan. I've tried making head cheese a few times without much luck. From using the head of a pig I raised (spice proportions were wrong and tasted terrible), to using hocks, trotters, and pork belly (turned out mushy and flat tasting) I'll get it right one day.
Hi Duncan. Great video!
Question for you where are you buying your T-SPX culture and other cultures from?
I backed it up because I didn't see what you did with the liver. Lol! You should remake it on video with the liver I'm interested in how it would come out
I am from south Louisiana and we make hogs head cheese a!l the time, ours has more than just onions, green onions, garlic, etc. And ...pork liver. Lol
Love a good head cheese the German one with the Vinegar in it.
Never skip a chance to skip the liver in anything! Great job on this one!
I’d like to make this but I’m the only one who would be eating it. Thx Duncan.
Never a fan of head cheese but maybe there is one in that book that that would appeal to me
Thanks for keeping it real you wouldn’t be a good sausage maker if you forgot a thing from time to time
Well, good job on the videos you have made so far this month it looks like you had to start probably back in January with some of them. I watched everyone last year and everyone so far this year. I don’t know that I have commented every time but I enjoy what you’re doing, keep up the good work and let us see you every once in a while way up the spices hopefully you’re getting in contact with me for my free book lol I bought the one last year and have enjoyed making mini sausages out of it. Hope to hear from you soon God bless. .
interesting, Ive not made a Brunswicki head cheese but I have made fromage de tete a few times. (The french version of head cheese that is done in loaf pans) It is always good. I wonder how fromage de tete would turn out if stuffed in a casing, it could be really good and easy to slice. ;)
I've never had head cheese. I've never even seen it sold.
I really like North American style head cheese. I think that it’s probably better without the liver! You may have inadvertently improved the recipe! As usual, great job on the video. 15:06