HOG HEAD SOUSE
Make and share this Hog Head Souse recipe from Food.com.
Provided by mightyro_cooking4u
Categories Pork
Time 5h
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
- Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
- Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.
HOG HEAD CHEESE - SOUSE - DOWN HOME RECIPE
I come from a family of farmers. My Grandparent's used almost every part of the hog that they butchered including the head and ears.This is the closest recipe that I could find that resembles my grandmother "Bigmamma's' old family favorite Hog Head Cheese or Souse.
Categories Beef/Pork Brunch Brunch Beef/Pork Other Other Beef/Pork Low Carb Low Carb Beef/Pork Dinner Beef/Pork Dinner
Yield 12
Number Of Ingredients 17
Steps:
- Using a large stock pot; place tongues, pig's ears, pig's feet, chopped onions and cover with water.
- Add salt, pepper, peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar.
- Bring to a boil. Cook 2 1/2 hours until meat is cooked.
- Remove meat from the pot and set aside.
- Strain the broth. Measure 8 cups into another pot. Return broth to stove, and let simmer.
- Peel skin from ears, leaving the ear as intact as possible. Place the ears aside.
- Remove gristle and fat from pig's feet, and combine with ear trimmings.
- Cut off a large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings.
- Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
- Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches.
- Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips.
- Chop and divide the pepperoncini between the two molds. Sprinkle with pickle relish.
- Option: You can also add chopped Piemiento if you want to.
- Dissolve gelatin in 1 cup water and stir into the simmering broth.
- Carefully ladle enough broth into each mold to completely cover the meat.
- Mix well. Let stand 15 minutes.
- Cover with remaining broth and allow to cool at room temperature for 2-3 hours until it starts to jell.
- Refrigerate for 8 to 10 hours.
- When set, remove any fat from the surface.
- Run a thin knife around the sides of the mold to release the Hog Head Cheese. Enjoy!!
- Yield 2 loaves
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
HOME MADE SOUSE
Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.
Provided by JEANIE BEAN
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 14h30m
Yield 16
Number Of Ingredients 18
Steps:
- Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
- Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
- Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
- Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
- Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
- When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 12.7 g, Cholesterol 221.1 mg, Fat 40.9 g, Fiber 1.5 g, Protein 41.9 g, SaturatedFat 17 g, Sodium 1337.4 mg, Sugar 1.5 g
SOUSE - HEADCHEESE
An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Cooking time is approximate.
Provided by Molly53
Categories Pork
Time 3h
Yield 4 1/2 pounds
Number Of Ingredients 8
Steps:
- Clean the pig's head thoroughly, removing tongue; split head open.
- Clean feet and hocks; place with the head in a large kettle.
- Cover with water, bring to a boil and cook until tender enough to remove bones easily
- Lift out meat and cool.
- Add onions and seasonings to broth; reduce by half.
- Strain and cool.
- Remove meat from bones and cut it into pieces.
- Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
- Turn into a mold or loaf pans and add as much of the liquid as it will hold.
- Place in refrigerator.
- When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.
Nutrition Facts : Calories 680.6, Fat 39.1, SaturatedFat 11.2, Cholesterol 222.9, Sodium 355.2, Carbohydrate 18.7, Fiber 5.5, Sugar 3.1, Protein 60.8
HOG'S HEAD CHEESE
This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.
Provided by LADYEM1
Categories Appetizers and Snacks Spicy
Time 10h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
- Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
- Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
- To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.
Nutrition Facts : Calories 95 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 158.5 mg, Sugar 0.8 g
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