More from the Morton Salt Book
(Page 11 of 13)
January/February 1973
By the Mother Earth News editors
PANHAS Panhas is a cornmeal loaf that is made by adding cornmeal to the liquor that is left after cooking meat for head cheese, liver sausage, or scrapple.
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Bring the liquor to a boil and add cornmeal slowly so that no lumps are formed. Add sufficient cornmeal to form a thick paste. Season to taste with salt, black pepper, small quantities of cloves, coriander, and sweet marjoram. Cook for 30 to 40 minutes, stirring frequently to prevent scorching. Pour into shallow pans, slice and fry like scrapple.
PIGS FEET Clean the feet thoroughly. The toes and dewclaws should have been removed when the carcass was dressed. The glandular tissue between the toes should be trimmed out and all hair and dirt removed. After the feet an cleaned and chilled, cure in a Tender-Quick pickle made with 2 lbs. of Tender-Quick per gallon of water. Leave the feet in cure a week to ten days. Take them out and wash thoroughly and simmer slowly until done. Cook the feet slowly enough so that the skin will not part too readily and the feet pull out of shape. After cooking, chill the feet and pack into a tight vessel, stone jar, preferred, and cover with hot spiced vinegar. Late the feet can be served cold or fried in a batter of eggs, flour, milk, and butter.
BLOOD SAUSAGE It is easy to make good blood sausage.
3 gallons hog's blood
7 lbs. beef hearts and trimmings (Beef trimmings may be used if enough hearts and tongues are not available)
2 1/2 lbs. fat pork
1/2 lb. Tender-Quick
1 oz. black pepper
Onions and mace may also be used.
To prepare the blood, stir it constantly while it is being collected until you have removed all the stringy fibres, leaving only the red liquid.
Cook the beef and the pork together for above a half hour. Then remove from the fire and put the beef through a grinder, using plate with 1/8" holes.
Cut the pork into small pieces and mix with the ground beef.
Then stir in 4 oz. of Tender-Quick, and stir the meat into the cold blood and add the reminder of the Tender-Quick and seasoning ingredients.
If this mixture is not thick enough for stuffing, add enough finely ground cornmeal to give it the consistency of thick mush. Stuff into beef casings and cook at a temperature of 160° for 1 hour or until a sharp pin can be run into the cent (not through the sausage) and withdrawn without being followed by blood.
Lay the sausages on a table for about 1/2 hours turn them over and allow them to lie on the table another half hour. They will then be ready for use, but smoking for about 8 hours will improve their keeping qualities.
After pumping, pack in the curing crock, weighting the tongues down, and pour in enough Tender-Quick pickle to cover. Tongues that are pumped will cure in about a week. After curing, and when ready to cook, wash the tongue in fresh water and cook in the usual manner.
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