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
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
SOUSE
I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the...
Provided by Peggi Anne Tebben
Categories Other Sauces
Number Of Ingredients 34
Steps:
- 1. After curing, place all meat loosely in steam kettle.
- 2. Place the pork skins in cooking net; then cover product with water & raise to boiling temperature.
- 3. Cook for approximately 1 1/2 -2 hours.
- 4. After cooking, remove from kettle and let cool.
- 5. Grind pork skins through 3/16" grinder plate.
- 6. Grind the remainding meat through a 1/2" plate.
- 7. After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yield of 110-115%.
- 8. After the product is thoroughly mixed, stuff into suitably-sized mold and chill for 12 hours at 34-36° F.
- 9. Place molds in ice water for approximately two hours to assist in rapid chilling.
- 10. After chilling, remove from molds and place on rack, properly spaced, in 38-40° F cooler.
- 11. Chill at this temperate overnight.
HOMEMADE BBQ SAUCE
I have been tweaking a couple of BBQ sauce recipes and came up with one that I am really happy with. I am putting it here for safekeeping. I guess I would describe it as sweet, spicy and slightly tangy. If you would like it to have a little more kick, you could add 1/4 teaspoon more of chili powder. Please feel free to tweak my recipe to make it your own. I look forward to your comments.
Provided by michelles3boys
Categories Sauces
Time 20m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients together and simmer for 15 minutes, stirring frequently.
- If you want a thinner sauce, you can add a little water.
- This can be stored in a jar or airtight container for a couple of months in the fridge.
Nutrition Facts : Calories 95.3, Fat 0.4, Sodium 488.3, Carbohydrate 23.3, Fiber 0.5, Sugar 21.6, Protein 1
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