"Mack A. Damia" > wrote in message
...
>
> I guess some of the cheaper sausages contains offal. Look at the
> ingredients in Vienna sausage - "lips and glands". Also potted meat
> contains the same.
>
> Who's familiar with souse or head cheese?
>
Mum used to make pork cheese.
She also braised pig's fry (various bits of offal) usually on Tuesdays as
Monday was slaughtering day. Delish!!!!!!!

When I could get them, I used to blanch sheep's brains then broil them in
garlic butter. Veal sweet breads were blanched then served with a
bordelaise-type sauce.

Foie gras rules!!!!!!