traditional sausage making

Techniques

Making Head Cheese and Pressed Sausages

Head cheese and pressed sausages may sound complicated, but many traditional versions rely on simple techniques: gently cooking collagen-rich pork, preparing the meat, filling a mould or casing, and allowing the finished product to set. Learn how natural gelatin, pressing, cooling and ingredient selection create the distinctive textures of these traditional charcuterie products — all with practical methods suitable for the home kitchen.