is it the same as headcheese, or different? my Grandmom made sousemeat, but might have been headcheese. it was good, cold and with crackers. and made w/hog of course.
anybody know anything about it, and where to start, and how best to proceed? black pepper is an ingredient as i recall.
and later, i'll ask about bologna. but i'm thinking they're two separate things totally.
and head cheese, that too. need some knowledgeable and soulful input here.
