SOUSE

Recipe Rating:
 1 Rating

Ingredients

INGREDIENTS FOR 25 #
2-1/2 ibs. diced red peppers
2-1/2 ibs. diced sweet pickles
1-2/3 cups gelatin, dissolved in 10 cups warm wate
1-1/4 cup white vinegar
1-1/4 cup salt
2-1/2 tb. ground white pepper
2-1/2 tb. ground mustard
2-1/2 tb. ground sage
5 tb. ground cloves
2-1/2 tb. onion powder
12-1/2 ibs. pork tongues
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10 ibs. pork snouts
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2-1/2 ibs. pork skins
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INGREDIENTS FOR 10 #
1 ib. diced red peppers
1 ib. diced sweet pickles
2/3 cup gelatin, dissolved in 4 cups warm water
1/2 cup white vinegar
7-1/2tb. salt
1 tb. ground white pepper
1 tb. ground mustard
2 tb. ground sage
2 tb. ground cloves
1 tb. onion powder
5 ibs. pork tongues
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4 ibs. pork snouts
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1 ib. pork skins
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FOR 10 LBS. RECIPE
CURE MEAT 3-5 DAYS IN A BRINE MADE
WITH THE FOLLOWING:
2-1/2 gal. water
2-1/2 ibs. salt
12 ozs. cane sugar
1/2 cup instacure no. 1

The Cook

Peggi Anne Tebben Recipe
x2
Cooked to Perfection
Allendale, MO (pop. 53)
cookiequeen
Member Since Jan 2010
Peggi Anne's notes for this recipe:
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 cornmeal & gelatin & sage. The best I've ever tasted.We also used the whole hogs head & boiled it down.

Hope these recipes help you Eddie!
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Directions

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.
Comments

1-5 of 8 comments

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user Colleen Sowa colleenlucky7 - Apr 12, 2011
Thanks for posting Peggi!
user Robert Nelson bobo1955 - Apr 12, 2011
Sounds pretty good like good old country eating.
user Peggi Anne Tebben cookiequeen - Apr 12, 2011
Some people are turned off on this stuff, but I think, "Waste not. want not"!!LOL
user Laurie Sanders rhinemaidens3 - Apr 12, 2011
I am not so sure about pig snouts and tongues. I think I would have to taste it to know if I liked it or not.

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