You’ve heard of boudin balls, right? So how about some headcheese balls! Chef Justin Bayse is whipping these cheeky hush puppies up over at Stella Sola, the meat-lover’s restaurant in the Heights where Bedford used to be. The tangy, gelatinous pork loaf tastes even better with a crunchy breadcrumb coating. Great smeared on some bread too. I was too shy to ask for some crunchy salt–but I got my fill of crunchy salt on top of my entree–the crispy skin haunch of couchon au lait.
I don’t know how often Bayse makes headcheese balls, but I recommend you get some as soon as you can.