Interesting subject. I am from New Orleans and since childhood I've
enjoyed what I consider a delicacy, hogshead cheese, sometimes
referred to simply as head cheese. I do not know the origin nor the
recipe but I sometimes crave it. It dose have a solid consistency
which tends to become soft if not chilled inasmuch as it has a
gelatinous base. I do not think there is any added gelatin but I
think using the whole head accounts for it.. It is sold in
rectangular pan shape, regular, medium and spicy flavors. The only
connection I can make to Germany is that scads of Germans came
through New Orleans and just upriver was an area called German (I am
drawing a blank as to the rest of the name).
Maybe someone else can be of more help but I'd love to be eating a
hogshead sandwich on French bread.
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On Mon 12/06/10 5:09 PM , bobmarval@juno.com sent:
I hope this subject is appropriate for this list. My Grandparents
were
from the Hannover region. When we butchered a hog they used the Hogs
Head to make what we called Knop. (not sure of the spelling) to make
what
I assume might be a type of sausage. It was kept in a crock and
fried
for breakfast. It's ingredients were the meat from the head and
oatmeal,
seasoned with allspice, summer savory and salt and pepper. There
might
have been more additives. I know it was good and I am wondering if
anyone on the list might know what I am referring to and a correct
recipe. Thank you, Bob in Lincoln NE