Frederic Melton
Head cheese is a type of organ sausage or meat jelly made from the heads of pigs or calves. It is served cold or at room temperature and is often spread on bread or crackers. Head cheese is known by different names around the world, including potted heid in Scotland, brawn in Britain and Australia, and Presswurst, Sulz or Schwartamaga in western Austria. It is a popular food for festive occasions in Russia, where it is known as saltisón, zelts, or kholodets.
| Characteristics | Values |
|---|---|
| Name | Head cheese (North America), potted heid (Scotland), brawn (Britain and Australia), souse (North America and the West Indies), Presswurst, Sulz or Schwartamaga (western Austria), saltisón, zelts or kholodets (Russia) |
| Origin | Ancient Romania |
| Ingredients | Meat from the heads of pigs or calves, garlic |
| Preparation | Meat is simmered to produce a stock that congeals as it cools |
| Texture | Jelly-like |
| Serving temperature | Cold or room temperature |
| Accompaniments | Bread, crackers |
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What You'll Learn
- Head cheese is a meat jelly, made from the heads of pigs or calves
- It is also known as brawn, souse, Presswurst, Sulz, Schwartamaga, saltisón, zelts, or kholodets
- Head cheese is served cold or at room temperature, often on bread or crackers
- It is made by simmering the head of an animal to produce a gelatinous stock that congeals as it cools
- Head cheese is a popular food for festive occasions in Russia and in the Jewish community
Head cheese is a meat jelly, made from the heads of pigs or calves
Head cheese is made by simmering the head of an animal, less its organs, to produce a naturally gelatinous stock that congeals as the dish cools. The natural collagen found in the head solidifies together as the head cheese is cooked and cooled. It is a food that has been made since the Middle Ages and was originally a peasant dish.
Head cheese is popular all around the world, although it is known by different names. For example, in Russia, it is a popular food for festive occasions and is known as saltisón, zelts, or kholodets. In North America, it is known as head cheese, and in Scotland, it is called potted heid. In Britain and Australia, it is known as brawn, and in the West Indies, it is called souse.
The term brawn comes from German and Old French and has had various meanings, from roasted meat to specific types of food. In English, it once referred to the meat of the wild boar, which was abundant in Great Britain and from which this jellied dish was made.
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It is also known as brawn, souse, Presswurst, Sulz, Schwartamaga, saltisón, zelts, or kholodets
Head cheese is known by many names around the world. In North America, it is called head cheese, and in Scotland, it is known as potted heid. In the rest of Britain and Australia, it is called brawn. In German and Old French, brawn has had a variety of meanings, from roasted meat to specific types of food. In English, it once referred to the meat of the wild boar, which was abundant in Great Britain and used to make this jellied dish. In North America and the West Indies, the pickled variety is called souse, a corruption of the German Sülze. In Austria, head cheese is known as Presswurst, Sulz or Schwartamaga in the most western regions. In Russia, head cheese is a popular food for festive occasions, and it is more popularly called saltisón, zelts, or kholodets.
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Head cheese is served cold or at room temperature, often on bread or crackers
Head cheese is an organ sausage or meat jelly, often served cold or at room temperature. It is typically made with meat from the heads of pigs or calves, although beef or lamb head cheese is also popular in the Jewish community. Head cheese is served as a spread, usually on bread or crackers, to capitalise on its texture.
Head cheese is known by different names around the world. In North America, it is called head cheese, in Scotland, it is known as potted heid, and in Britain and Australia, it is called brawn. In the West Indies and North America, the pickled variety is known as souse, which comes from the German word Sülze. In Russia, head cheese is a popular food for festive occasions, and it is known as saltisón, zelts, or kholodets. In western Austria, it is called Presswurst, Sulz, or Schwartamaga.
The name brawn comes from German and Old French and has had various meanings, from roasted meat to specific types of food. In English, it once referred to the meat of the wild boar, which was abundant in Great Britain and used to make this jellied dish. Head cheese is made by simmering the head of an animal, without its organs, to produce a naturally gelatinous stock that congeals as the dish cools. Meat jellies made this way were once a peasant food and have been made since the Middle Ages.
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It is made by simmering the head of an animal to produce a gelatinous stock that congeals as it cools
Head cheese is an organ sausage or meat jelly, often served cold or at room temperature. It is made by simmering the head of an animal, less its organs, to produce a gelatinous stock that congeals as it cools. This is because the natural collagen found in the head solidifies together as the head cheese is cooked and cooled.
Head cheese is known by different names in different parts of the world. In North America, it is called head cheese, in Scotland, it is called potted heid, and in Britain and Australia, it is known as brawn. In the West Indies and North America, the pickled variety is called souse, which comes from the German word Sülze. In Russia, head cheese is a popular food for festive occasions and is known as saltisón, zelts, or kholodets. In the most western regions of Austria, it is called Presswurst, Sulz, or Schwartamaga.
Head cheese is made by cleaning the head of the animal as much as possible and then making a mixture of what is left. It is often served as a spread to capitalise on its texture. While it is called head cheese, some debate whether this is a better alternative to calling it head meat.
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Head cheese is a popular food for festive occasions in Russia and in the Jewish community
The term 'head cheese' is used in North America, while in Scotland it is known as 'potted heid' and in the rest of Britain and Australia, it is called 'brawn'. The name 'brawn' comes from German and Old French and has had various meanings over time, including roasted meat and specific types of food. In English, it once referred to the meat of the wild boar, which was used to make this jellied dish.
Head cheese is believed to have originated in Europe, possibly ancient Romania, and variations of the dish exist throughout the continent and beyond, with differences in preparation and ingredients. For example, a version pickled with vinegar is known as 'souse', while in Austria, head cheese is called 'Presswurst', 'Sulz', or 'Schwartamaga' in the most western regions.
The dish is made by simmering the head of an animal, excluding its organs, to produce a naturally gelatinous stock that congeals as it cools. This method of preparing meat jellies dates back to the Middle Ages and was once a common peasant food. While earlier versions of the dish featured heavy spicing, the amount of seasoning was reduced over time. Today, contemporary brawn is typically seasoned with minimal spices, such as sage, and sometimes a little lemon juice.
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Frequently asked questions
Head cheese is an organ sausage or meat jelly, often served cold or at room temperature. It is typically made with meat from the heads of pigs or calves.
Head cheese is known as potted heid in Scotland, brawn in Britain and Australia, and souse in North America and the West Indies. In Russia, it is called saltisón, zelts, or kholodets, and in Austria, it is known as Presswurst, Sulz, or Schwartamaga.
Head cheese is made by simmering the head of an animal, excluding its organs, to produce a naturally gelatinous stock that congeals as the dish cools. Garlic is usually added, and the dish is often served as a spread.
Head cheese is described as rich and delicious, similar to sweetbreads and liver. It is often served on bread or crackers as an appetizer.
