Generally I stayed with the recipe but he mentioned in a footnote that other things could be added and knowing how dull most head cheese are from an aesthetic standpoint I decided to add a little color through the use of carrots from the mire pot mirepoix I used in cooking the feet. To add a little contrast in the texture I also added some chopped sweet peppers - green, yellow and red - into the broth after I had skimmed the fat off and filtered it. I just cooked these in the broth till they were just a little soft then strained them out and added them to the meat mix before adding the broth.
End result was pretty good. I really like the texture Sulz has and the flavor was as good as is usually the case.
Anyhow, here is a plate I put together with pickles, boiled eggs, toast and smoked redfish spread - another Marianski recipe - the smoked redfish that is ..... making it into a cheese spread was my doings since I'd eaten about all the smoked fish I cared by this point and I thought this might get us eating it again before it went to waste.
