Hog's Head Cheese with Roasted Corn Grits and Poached Yard Eggs


Recipe courtesy of Chef Manny Augello, Jolie Bistro, Lafayette

Serves 6


Hogs Head Cheese

  • 1 hog's head, washed, scrubbed, dried
  • 3 pork shanks, feet attached, washed, scrubbed, dried
  • 1 pound chopped carrot, skin on
  • 1 pound  quartered red onion, skin on
  • 1 pound chopped celery, washed
  • 1/2 pound chopped leek greens, washed
  • 3  bay leaves, fresh
  • 1 cup apple cider vinegar
  • 3 gallons water
  • 1 bunch flat-leaf parsley, finely chopped
  • 8 ounces green onion, thinly sliced
  • 1 cup Creole seasoning
  •  Roasted Corn Grits (recipe follows)
  • 6 Poached Eggs (method follows)


Roasted Corn Grits

  • 1 pound stone-ground grits
  • 1 quart heavy cream
  • 1 quart water
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1/2 red onion, finely chopped
  • 1/2 cup corn kernels


Poached Eggs

  • 6 cups water
  • 3 tablespoons white vinegar
  • 6  organic, free-range yard eggs




Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

Hog's Head Cheese with Roasted Corn Grits and Poached Egg 

Click image to enlarge.


Hogs Head Cheese

Place hog's head and shanks in a very large stock pot with vegetables, water, and vinegar. Cook over medium-high heat until meat falls from bone, about 3 hours. Cool to room temperature.

Remove solids from pot; retaining stock. Set aside.

Remove meat from bones; discard skin, bones, and vegetable scraps. Finely chop meat. Set aside in a very large bowl.

Reduce stock by half. Blend 3 quarts stock with meat; add parsley and sliced green onions, and season with Creole seasoning to taste. Blend thoroughly. Scrape Hog's Head Cheese into a rectangular mold lined with plastic wrap. Chill overnight.

To serve: slice hogs head cheese into 1/2-inch thick slices. Set on top of hot grits, top with poached egg

Roasted Corn Grits

Heat cream, water, paprika, and salt in a large Dutch oven set over high heat. When liquid comes to a simmer, add the grits, whisking constantly to avoid sticking. Reduce heat to medium-low. Cook until grits have softened (bloomed) but some liquid remains, about 20 minutes. Add onion and corn. Cook until all liquid has been absorbed and grits have a creamy consistency. Makes 6 cups.


Poached Eggs

Bring water to a boil over high heat and reduce to a simmer. Add vinegar. Gently crack eggs into water. Simmer until poached, about 2 minutes for soft-set yolks. Remove eggs from water. Serves 6.

NOTE: To keep the poached eggs in a “tight pocket” gently swirl the poaching water with a spoon, creating a whirlpool before adding the eggs. The energy of the water will keep eggs compact.

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