Cured headcheese (Traditional presskopf d'Alsace) from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 42) by Gabriel Kreuther and Michael Ruhlman

  • bay leaves
  • carrots
  • celery
  • whole cloves
  • coriander seeds
  • cornichons
  • juniper berries
  • leeks
  • grated nutmeg
  • parsley
  • black peppercorns
  • pig head
  • pink curing salt
  • yellow onions
  • gray sea salt
  • rosemary sprigs
  • thyme sprigs
  • EYB Comments

    Must be refrigerated for a minimum of three days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must be refrigerated for a minimum of three days.

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