German Head Cheese, Brunswicki style. 1001 Greatest Sausage Recipes.

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Жыл бұрын

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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.

Пікірлер: 163

@felixhoy7659 Жыл бұрын

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

@garyzag1912 Жыл бұрын

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.

@timothypage-il2ut Жыл бұрын

Duncan, thank you for showing us this. I bet the people who don't like liver really appreciate your efforts😉lol

@RalphRestadius Жыл бұрын

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

@Russ12345 Жыл бұрын

Thanks Duncan, another great video!!

@MrKoolbrez69 Жыл бұрын

Sounds delish. Keep em coming

@malcolmwhiteman8689 9 ай бұрын

Awsome recipie, thanks for sharing, I am so going to get the ingredients and make this

@robmerrell1745 Жыл бұрын

Thanks for another great video.

@timconnolly1695 Жыл бұрын

Thanks for all your videos very informative

@andrewspencer9250 Жыл бұрын

thanks for another great video.

@RoySpillman Жыл бұрын

thankyou for your detailed explanations and measurements in metric , very easy to follow your videos .

@NormanHolmes-bi7rd Жыл бұрын

Definitely going to try this one.

@colt45guy25 Жыл бұрын

Love the first book. I can't wait to check out this one

@patfilipczak6888 Жыл бұрын

I'm jealous that looks amazing thanks for another fine recipe

@countrygrown2836 Жыл бұрын

Made me hungry lol. Thanks for the video. Would like to make this.

@austin_brown Жыл бұрын

Nice one, thanks!

@shoover17331 Жыл бұрын

Looks pretty good. Great Job again Duncan

@mattmeagher365 Жыл бұрын

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!

@PORK19681 Жыл бұрын

Looks great

@jameszeller6035 Жыл бұрын

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.

@arghalardgoa Жыл бұрын

Thanks for all the sausage

@reycumm 5 ай бұрын

I love Head Cheese. Thanks for your video

@MrDeadhorsefarm Жыл бұрын

COOL! One of my favorites!

@carmennewhouse4139 Жыл бұрын

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

@johnvanvlaanderen5108 Жыл бұрын

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.

@toddstropicals Жыл бұрын

Good stuff Duncan!

@pjconnelly5334 Жыл бұрын

Never had head cheese, but I'm definitely gona give it a try. Looks great.

@victormaack2353 Жыл бұрын

My parents would have sliced headcheese on a plate with fresh thinly sliced onion and a splash of vinegar. Another great video Duncan. Cheers

@Robee131 Жыл бұрын

Exactly..👍

@toddstropicals Жыл бұрын

Delicious!!!👍

@skipknopp1120 Жыл бұрын

I had this and it was great .l will definitely try this

@dougball3403 Жыл бұрын

Great content

@fergusmcmahon3609 Жыл бұрын

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.

@Sammy-qx2ry Жыл бұрын

Always wanted to make headcheese. My mother used to make delicious hc. Thanks for the pointers.

@gbparn Жыл бұрын

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.

@fousea12 Жыл бұрын

I’m going to try this

@williamwalters581 Жыл бұрын

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!

@ehbcd Жыл бұрын

I Liked head cheese as a kid and haven't had it in many years, might be one to try.

@MrKev526 Жыл бұрын

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.

@NBoutdoors18 Жыл бұрын

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.

@MommabearOfThree Жыл бұрын

My mother was just talking about hog head cheese 🧀... you can't hardly find good recipes like that anymore. brings back so many memories.

@johnmiller-kr4jy Жыл бұрын

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

@hardyschlegel1048 Жыл бұрын

Head cheese is amazing! In Germany it's also made into a meat salad, very tasty. Thanks for sharing, Duncan.

@rjmiv857 Жыл бұрын

Never had head cheese, but after watching this video, I might have to try it. Thank you, Duncan.

@TheWhitetailrancher Жыл бұрын

LOVE the "this is what the guys on KZfaq do" and scraping the toast! Hilarious! especially the facial expression while you do it! Its the Duncan henry standup comedy hour!

@manwithbeers Жыл бұрын

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.

@bobb.4169 Жыл бұрын

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 !

@tilothegreek Жыл бұрын

You're hilarious 🤣 keep up the good work buddy!

@603pr Жыл бұрын

This one we made when I was a kid I remember having it for breakfast on toast with my great grandparents

@ToddIngham Жыл бұрын

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....

@Robee131 Жыл бұрын

I just made 3kg of head cheese last weekend, very similar recipe. The whole family loves it.

@ScottHall-jy4dk Жыл бұрын

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?

@murraydelawski7496 Жыл бұрын

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.

@tpcdelisle Жыл бұрын

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. 👍

@daviddiviney5599 Жыл бұрын

I have never tried head cheese but may have to try it

@alexanderbigwood2686 Жыл бұрын

Thank you for your honesty with the liver mistake. The rest looked very good.

@briansummers9717 Жыл бұрын

I'm going to have to say that I would try this after watching the video.

@joemisak7925 Жыл бұрын

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 .

@davelaabs4713 Жыл бұрын

Duncan I really enjoy you showing the making of different sausage. In your opinion what is the best tasting summer sausage?

@Bustayote69 Жыл бұрын

Thank you for sharing this recipe and chance for the recipe book giveaway~!

@edsherriff611 Жыл бұрын

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!

@dennislock3415 Жыл бұрын

My Dad used to make this using the whole head. I wasn't a fan myself, but my brother loved it.

@tschulte9047 Жыл бұрын

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!

@chadbredbenner1555 Жыл бұрын

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.

@abwildoutdoors Жыл бұрын

Hello fr: Airdrie !.. new subscriber here & like your info on how to make various sausage.. I just made moose chorizo 10lbs & mennonite 10lbs sausage it turned out ok; but could of used more spice added on chorizo (not spicy hot enough) and never smoked it, I used 50ft of hog casing. I bought the spice kit 2 bags from CTR here in Calgary, I hate how they have the measurements(ml & oz).. the should have it in tbs,tsp,cups.. does sausage need cure in it to put in smoker?.. would be nice to have a book. Will always keep watching you channel & possibly drop off a quarter or more for you to do up for me.

@NerainerRidgeway Жыл бұрын

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

@deangirodat9538 Жыл бұрын

Hi Duncan. Great video! Question for you where are you buying your T-SPX culture and other cultures from?

@Beatle4 Жыл бұрын

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.

@georgebennion3701 Жыл бұрын

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.

@robc9706 Жыл бұрын

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.

@bigjohn75 Жыл бұрын

My mother-in-law loves this stuff

@stephenmcfadyen1385 Жыл бұрын

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.

@clayjr67 Жыл бұрын

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. .

@jennygirl4925 Жыл бұрын

Head cheese is underappreciated. It's a family favorite recipe here. We make our with hocks and bayleaf. I would like to try this one. I will try to remember to add liver, but I am not a fan of any liver. Do you have to cook the liver prior as well?

@manwithbeers Жыл бұрын

The raw liver is added prior to stuffing and poaching.

@jmcguireutube Жыл бұрын

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.

@tracywurz6799 Жыл бұрын

Love Love Love headcheese

@georgeengesser3019 Жыл бұрын

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

@chrisroy6412 Жыл бұрын

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

@BushBrother Жыл бұрын

Never had head cheese. Might like it

@gunardjohnson3125 10 ай бұрын

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

@absoz Жыл бұрын

Never heard of it here in australia but sounds very interesting - you’ll need to do another batch some time and include the liver - oops. But I guess this is how variations occur in recipes when somethings maybe aren’t available so let’s try a bit of this or that instead Loving the series

@GrandpasPlace Жыл бұрын

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. ;)

@keithhalsey5548 Жыл бұрын

Never hurts to be humbled for our mistakes! I’m sure I’ll try this and try to remember to add the liver!

@soleylife2450 Жыл бұрын

Curious if you could use moose, elk, or deer shanks. Would be a good way to use them up.

@jamesmckeon8251 Жыл бұрын

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

@kbendle1556 Жыл бұрын

parts of this vid reminded me of THE GREAT WHITE NORTH with bob and doug. : ) looks tasty

@mikenicholson2548 Жыл бұрын

Duncan, you need to redo this recipe with the liver and compare. My grandma made head cheese all the time. I loved it.

@gregdazer8395 Жыл бұрын

Reminds me of my Austrian grandpa. I don’t know if you’ve ever said it but what brand of grinder is that on your table?

@RobertDiBiase-of6vv Жыл бұрын

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

@gordonsanders1486 Жыл бұрын

Looks awesome even without the liver. My Dad use to eat it with a dash of vinegar.

@alfredwentlent-rc6mb Жыл бұрын

We are all human and all screw up now and then ..but you still made it work ..nice job

@gilberthardy8002 Жыл бұрын

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.

@jeffharvey2135 6 ай бұрын

I love good pork sausage and head souse

@TheWhitetailrancher Жыл бұрын

Never skip a chance to skip the liver in anything! Great job on this one!

@RoySpillman Жыл бұрын

A question please ; how long is your breaking knife ?

@catfishharry11 Жыл бұрын

Duncan, how would it taste with the fresh liver in it?

@OfcrToddCrnkovichOPD 7 ай бұрын

Do you have any more of those books?

@gannicus7785 Жыл бұрын

I have 3 books of the brothers. They are great.

@briantremel6675 Жыл бұрын

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