souse

Name: SOUSE
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:

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41 Pinches 1 Photo

Peggi Anne Tebben

Granbury, TX

Updated on Apr 11, 2011

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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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

How To Make souse

Step 1

After curing, place all meat loosely in steam kettle.

Step 2

Place the pork skins in cooking net; then cover product with water & raise to boiling temperature.
Step 3

Cook for approximately 1 1/2 -2 hours.
Step 4

After cooking, remove from kettle and let cool.
Step 5

Grind pork skins through 3/16" grinder plate.
Step 6

Grind the remainding meat through a 1/2" plate.
Step 7

After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yield of 110-115%.
Step 8

After the product is thoroughly mixed, stuff into suitably-sized mold and chill for 12 hours at 34-36° F.
Step 9

Place molds in ice water for approximately two hours to assist in rapid chilling.
Step 10

After chilling, remove from molds and place on rack, properly spaced, in 38-40° F cooler.
Step 11

Chill at this temperate overnight.
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