SOUSE
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...
Provided by Peggi Anne Tebben
Categories Other Sauces
Number Of Ingredients 34
Steps:
- 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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David Arzumanyan
[email protected]I followed the recipe exactly and it turned out perfectly. The souse was flavorful and the meat was fall-off-the-bone tender. I highly recommend this recipe!
Miguel Martin
[email protected]This was my first time making souse and it turned out great! I used chicken thighs and they were so tender and flavorful. I will definitely be making this again.
Radhe Sham
[email protected]I'm a big fan of souse and this recipe did not disappoint. The flavors were perfect and the meat was so tender. I will definitely be making this again.
Namiiro Hadijah
[email protected]I made this souse for a party and it was a hit! Everyone loved it. I will definitely be making this again for future parties.
Donald Dino
[email protected]This recipe was a bit too spicy for me, but my husband loved it. I would recommend using less pepper next time.
Md riyad Md riyad
[email protected]I followed the recipe exactly, but my souse turned out a bit dry. I think I might have overcooked the meat. Next time, I will cook it for a shorter amount of time.
Iviwela Iviwe
[email protected]The souse was good, but I found it to be a bit too salty for my taste. I would recommend using less salt next time.
Zaid Nsour
[email protected]This souse was amazing! I used pork shoulder and it was so tender and flavorful. The sauce was also delicious. I will definitely be making this again and again.
BJ Garcia
[email protected]I'm not a big fan of souse, but I tried this recipe and was pleasantly surprised. The flavors were really good and the meat was very tender. I would definitely make this again.
619 Basha
[email protected]This was my first time making souse and it was a success! The recipe was easy to follow and the souse turned out great. I will definitely be making this again.
Adeyemi Ronald
[email protected]I followed the recipe exactly and it turned out perfectly. The souse was flavorful and the meat was fall-off-the-bone tender. I highly recommend this recipe!
Kholofelo Mahlake
[email protected]This souse recipe was absolutely delicious! The flavors were well-balanced and the meat was so tender. I will definitely be making this again.