Peggi Anne Tebben Recipe

SOUSE

By Peggi Anne Tebben cookiequeen


Recipe Rating:

Peggi Anne's Story

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!

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
10 ibs. pork snouts
2-1/2 ibs. pork skins
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
4 ibs. pork snouts
1 ib. pork skins
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

Directions Step-By-Step

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.

About this Recipe



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8 Comments

user
May 17, 2011 - Kim Biegacki shared this recipe with discussion group: The Power of the Pickle
user
May 16, 2011 - Peggi Anne Tebben shared this recipe with discussion group: IT'S ALL ABOUT THE PORK
user
Peggi Anne Tebben cookiequeen
Apr 12, 2011
It is actually very good. We used to eat it on sandwiches.
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.
user
Peggi Anne Tebben cookiequeen
Apr 12, 2011
Some people are turned off on this stuff, but I think, "Waste not. want not"!!LOL