Best 3 Home Made Souse Recipes
Stepping into the realm of culinary artistry, let's embark on a delightful journey of creating homemade sauces that will transform your meals into gastronomic masterpieces. Whether you're a seasoned cook or a novice in the kitchen, this guide will lead you through the intricacies of crafting delectable sauces that will elevate your dishes to new heights of flavor. From classic tomato sauce to zesty pesto and creamy Alfredo, we'll explore the boundless possibilities of sauces, providing you with step-by-step instructions, expert tips, and insightful suggestions to ensure your culinary creations are nothing short of extraordinary.
Check out the recipes below so you can choose the best recipe for yourself!
HOME MADE SOUSE
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
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
RODNEY SCOTT'S SECRET EASTERN CAROLINA BARBECUE SAUCE
I'm showing you exactly what goes into this world-famous BBQ sauce. Well, not exactly exact, since no real pitmaster would ever reveal their ingredients. But based on what Rodney Scott's said about this sauce in interviews, videos, and tv shows, I think this is really, really close. Sauce is safe unrefrigerated but will last longer if kept in the fridge, for up to two months.
Provided by Chef John
Categories BBQ Sauce
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
- Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
- Transfer into a plastic squeeze bottle or other vessel.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.4 mg
HOG HEAD SOUSE
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
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.
Tips:
- Choose the right meat: Use pork, oxtail, or chicken for a flavorful souse. You can also use a combination of meats for a more complex flavor.
- Clean and trim the meat: Remove any excess fat or connective tissue from the meat. This will help to make the souse more tender.
- Brown the meat: Browning the meat will help to develop its flavor and add depth to the souse. You can brown the meat in a pot or in a Dutch oven.
- Add vegetables: Vegetables such as onions, carrots, and celery add flavor and sweetness to the souse. You can also add other vegetables, such as potatoes, turnips, and parsnips.
- Add spices and herbs: Spices and herbs such as garlic, thyme, and rosemary add flavor and complexity to the souse. You can also add other spices, such as cumin, chili powder, and paprika.
- Simmer the souse: Simmer the souse over low heat for at least 2 hours, or until the meat is tender. The longer you simmer the souse, the more flavorful it will be.
- Serve the souse: Serve the souse hot or cold. You can also serve it over rice or noodles.
Conclusion:
Souse is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it can also be made ahead of time and reheated when you are ready to serve it. Whether you are looking for a hearty meal or a light and refreshing snack, souse is sure to please.
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