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souse

(1 rating)
cookiequeen avatar
Recipe by
Peggi Anne Tebben
@cookiequeen
Granbury, TX

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!

(1 rating)

Ingredients For souse

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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