SOUSE

1
Peggi Anne Tebben

By
@cookiequeen

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!

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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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-by-Step

  • 1After curing, place all meat loosely in steam kettle.
  • 2Place the pork skins in cooking net; then cover product with water & raise to boiling temperature.
  • 3Cook for approximately 1 1/2 -2 hours.
  • 4After cooking, remove from kettle and let cool.
  • 5Grind pork skins through 3/16" grinder plate.
  • 6Grind the remainding meat through a 1/2" plate.
  • 7After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yield of 110-115%.
  • 8After the product is thoroughly mixed, stuff into suitably-sized mold and chill for 12 hours at 34-36° F.
  • 9Place molds in ice water for approximately two hours to assist in rapid chilling.
  • 10After chilling, remove from molds and place on rack, properly spaced, in 38-40° F cooler.
  • 11Chill at this temperate overnight.

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