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

  • 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

  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.

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