Mixed Head Cheese (Chicken & Pork Offal)

Ingredients

• 170 g — pork heart
• 250 g — pork liver
• 180 g — cooked chicken breast
• 25 g — cooked carrot
• 20 g — gelatine
• 800 ml — water for boiling the offal

Preparation

I boiled the meat in water with a few peppercorns and 2 bay leaves. When the meat was almost cooked, I added the diced carrot, salt to taste, and let everything simmer for a further approximately 7–10 minutes. I then drained the meat and cut it into small cubes. I hydrated 20 g of gelatine according to the packet instructions. I cut a 1.5-litre water bottle in half, placed a plastic bag inside the bottle, and poured in the solid filling, then added the seasoned cooking liquid mixed with gelatine, salt, and a pinch of ground turmeric. The next day I removed the head cheese from the bottle by gently pulling the edges of the bag, which can also serve as a storage container in the fridge. Enjoy!

Recipe in pictures

‹›