Cook hog maws until tender.
Take hog maws out of pot and let cool.
Dice hog maws with scissors (they cut better).
Add all ingredients and mix well.
Chill in refrigerator.
Combine potatoes, sausage, onion, carrots and salt.
Stuff in cleaned hog maw.
Close opening with toothpicks.
Put in roasting pan with the water.
Cover and bake at 300\u00b0 for 3 hours.
Uncover the last 30 minutes.
Preboil hog until done and tender.
Remove hog and place on broiler.
Lightly sprinkle with flour and salt and pepper to taste. Bake until golden brown.
Cut tops of apples off and sprinkle with sugar and cinnamon.
Bake with hog.
Have butcher clean hog's head.
Boil the head in water to cover until meat falls off bones.
Mince the hog's head meat (fine), removing all small bones.
Take water the head was boiled in and add to meat until consistency of thin pudding.
Season and pour into molds.
This will harden into a jelly which can be sliced.
Serves 12 or more.
Clean
hog
head.
Be
he cavity with the stuffing (recipe later). Tie the cavity with
ld grapevine, wait until ground hog comes out, usually in the
ater to boil.
Add hog's head and boil for
Wash greens in several waters, trimming off excess stems. Cook hog jowl in water to cover, about two hours.
Add greens and salt, making sure there's enough water to allow the greens to cook for one hour.
Most of the water should be cooked away when the hour is up.
Split hog head and cook in salted water until rags away from the bone (can
be
torn by hand).
Allow to cool.
Remove excess fat.
Use
hand
and
shred
into tiny pieces, removing small bones as you
do
this.
Season to taste using sage, red pepper and salt (Morton sausage seasoning may be substituted). Mix well. Put into
loaf
pan,
drain
off grease and bake at 350\u00b0 for 45 minutes.
Continue\tto drain off fat as it accumulates. Refrigerate.
Slice and serve.
Take plain bag of hog rinds and dip them in bowl of barbecue sauce.
Cover peas with cold water and soak overnight.
Cook hog jowls in boiling water for an hour; add drained peas and salt.
Simmer for an additional 2 hours.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
asings:
1.\tSoak the hog casings in 4 cups tepid
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Cook hog head and hens; grind meat.<