Old Fashioned Souse Meat Recipes

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SOUSE



Souse image

Souse is a terrine style cold cut that originated in Europe.

Provided by A Coalcracker in the Kitchen

Categories     Appetizers     Snacks     Entrees

Number Of Ingredients 8

4 pigs feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 Tablespoons salt
1 Tablespoon whole cloves
1/2 teaspoon black pepper
1 Tablespoon broken cinnamon stick

Steps:

  • Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately four hours or until meat separates from the bones.
  • Mix stock in which meat was cooked with vinegar, salt, pepper, and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
  • Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. (Coalcracker kitchen note: A loaf pan works well, too.)
  • Chill in refrigerator until perfectly cold.
  • Slice and serve.

Nutrition Facts :

HOME MADE SOUSE



Home Made Souse image

Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.

Provided by JEANIE BEAN

Categories     Main Dish Recipes     Meatloaf Recipes     Pork Meatloaf Recipes

Time 14h30m

Yield 16

Number Of Ingredients 18

2 beef tongues
4 pig's ears
2 pig's feet
4 onions, chopped
2 tablespoons salt
1 teaspoon ground black pepper
15 whole black peppercorns
3 tablespoons dried sage
15 whole cloves
4 bay leaves
2 tablespoons pickling spice
½ teaspoon garlic powder
3 cups distilled white vinegar
2 pimentos, julienned
6 pepperoncini peppers, chopped
4 tablespoons dill pickle relish
5 tablespoons unflavored gelatin
1 cup water

Steps:

  • Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
  • Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
  • Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
  • Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
  • Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
  • When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 12.7 g, Cholesterol 221.1 mg, Fat 40.9 g, Fiber 1.5 g, Protein 41.9 g, SaturatedFat 17 g, Sodium 1337.4 mg, Sugar 1.5 g

OLD ITALIAN MEAT SAUCE



Old Italian Meat Sauce image

A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.

Provided by Debbie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 4h30m

Yield 20

Number Of Ingredients 13

2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
¼ teaspoon dried rosemary
4 tablespoons chopped fresh oregano
¼ teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
  • In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
  • Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
  • Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
  • Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g

PICKLED PIGS' FEET OR SOUSE



Pickled Pigs' Feet or Souse image

I am adding some Mennonite recipes for "different" meats. This one hails from Md. This is for Barbara who requests I post some. :) These are for you. I will pick out a few and you can decide if you like them. :) This old recipe says "this is very good for one who likes pigs' feet". I myself love liver! However, due to my...

Provided by Patty Ward

Categories     Other Side Dishes

Time 5h

Number Of Ingredients 8

4 pigs' feet
1 c chopped sour pickles - ?dilled
2 c white vinegar
2 c stock- made from salted water feet are boiled in.
2 Tbsp salt
1 Tbsp whole cloves
1/2 tsp black pepper
1 Tbsp broken cinnamon bark

Steps:

  • 1. scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat will separate from the bones. Remove from pot, allow to cool, and chop the meat.
  • 2. Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
  • 3. Place pieces of meat and chopped pickle - sour or dill? - in a flat dish or stone jar and pour sour liquid over it ( I guess the 2 cups stock in recipe). Chill in the refrigerator until perfectly cold. Slice and serve.

HOG HEAD CHEESE - SOUSE - DOWN HOME RECIPE



Hog Head Cheese - Souse - Down Home Recipe image

I come from a family of farmers. My Grandparent's used almost every part of the hog that they butchered including the head and ears.This is the closest recipe that I could find that resembles my grandmother "Bigmamma's' old family favorite Hog Head Cheese or Souse.

Categories     Beef/Pork     Brunch     Brunch Beef/Pork     Other     Other Beef/Pork     Low Carb     Low Carb Beef/Pork     Dinner     Beef/Pork Dinner

Yield 12

Number Of Ingredients 17

2 Pig's Tongues
4 Pig's Ears
2 Pig's Feet
4 Vidalia Onions, chopped
2T Salt
1t Ground Black Pepper
15 Whole Black Peppercorns
3T Dried Sage
15 Whole Cloves
4 Bay Leaves
2T Pickling Spice
1/2t Garlic Powder
3C Distilled White Vinegar
6 Pepperoncini peppers, chopped
4T Dill Pickle relish
5T Unflavored gelatin
1c Water

Steps:

  • Using a large stock pot; place tongues, pig's ears, pig's feet, chopped onions and cover with water.
  • Add salt, pepper, peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar.
  • Bring to a boil. Cook 2 1/2 hours until meat is cooked.
  • Remove meat from the pot and set aside.
  • Strain the broth. Measure 8 cups into another pot. Return broth to stove, and let simmer.
  • Peel skin from ears, leaving the ear as intact as possible. Place the ears aside.
  • Remove gristle and fat from pig's feet, and combine with ear trimmings.
  • Cut off a large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings.
  • Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
  • Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches.
  • Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips.
  • Chop and divide the pepperoncini between the two molds. Sprinkle with pickle relish.
  • Option: You can also add chopped Piemiento if you want to.
  • Dissolve gelatin in 1 cup water and stir into the simmering broth.
  • Carefully ladle enough broth into each mold to completely cover the meat.
  • Mix well. Let stand 15 minutes.
  • Cover with remaining broth and allow to cool at room temperature for 2-3 hours until it starts to jell.
  • Refrigerate for 8 to 10 hours.
  • When set, remove any fat from the surface.
  • Run a thin knife around the sides of the mold to release the Hog Head Cheese. Enjoy!!
  • Yield 2 loaves

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

HOG HEAD SOUSE



Hog Head Souse image

Make and share this Hog Head Souse recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Pork

Time 5h

Yield 24 serving(s)

Number Of Ingredients 7

1 pig head, large
4 pigs ears
4 pig's feet
1 cup cider vinegar
4 bell peppers, red
1 teaspoon salt
1/2 teaspoon sage

Steps:

  • Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
  • Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
  • Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.

SOUSE MEAT



SOUSE MEAT image

Categories     Pork     Appetizer

Number Of Ingredients 11

3 pounds pigs feet (long ones work best)
1 large onion (chopped)
1 12 oz. bottle of beer
1.5 cups white vinegar
3 garlic cloves (crushed)
1 cup of hot sauce
2 teaspoons salt
3 teaspoons onion powder
1/2 teaspoon of crushed red pepper flakes
1 teaspoons black pepper
1 bay leaf

Steps:

  • Add pigs feet in large pot with 1 cup of vinegar, beer, garlic, onion, 1/2 cup of hot sauce, 2 tsps of onion powder, salt and pepper. Boil until tender and liquid has reduced (about 3.5 hours). Let cool. De-bone Pigs Feet and chop into small pieces. Mix in 1/2 cup of cooking liquid, crushed red pepper, remaining hot sauce vinegar and seasonings. Adjust any seasoning to your taste at this point. Place in a loaf pan and cover with saran wrap. Don't forget to remove the Bay leaf. Let chill for at least 3 hours.

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