Chicken Divan - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen broccoli or asparagus spears, cooked and drained
1 fryer plus 2 breasts, cooked and sliced (may add a bit of salt to chicken)
1 can cream of chicken soup
1/3 c. milk
1/2 c. shredded Cheddar cheese

Preparation

Wash pig's head meat, tongue, pork liver and heart and place in a large pot and boil until tender.
Cool.
Remove from pot and grind on a meat grinder with a clove of garlic and small onion. Season with salt and pepper to taste (1/8 teaspoon of marjoram may be added if desired).
Mix well together.
Add cooked barley or rice (about 2 cups).
Mix again.
Add enough of the soup or liquid the meat was cooked in to make it of medium consistency (about like for regular pork sausage).
Mix well.
Pack into casings, tie it and cook in the meat broth (gently) for about 45 minutes on low heat.
Remove and cool.
Tastes better if served the next day. Serve with warm sauerkraut and potatoes and rye bread.