Souse Headcheese Recipes

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SOUSE - HEADCHEESE



Souse - Headcheese image

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Cooking time is approximate.

Provided by Molly53

Categories     Pork

Time 3h

Yield 4 1/2 pounds

Number Of Ingredients 8

1 pig head
6 pig's feet, and hocks (3 pair)
3 onions, peeled and sliced
salt and pepper
3 peppercorns
1 bay leaf
1 mace blade
3/4 cup vinegar

Steps:

  • Clean the pig's head thoroughly, removing tongue; split head open.
  • Clean feet and hocks; place with the head in a large kettle.
  • Cover with water, bring to a boil and cook until tender enough to remove bones easily
  • Lift out meat and cool.
  • Add onions and seasonings to broth; reduce by half.
  • Strain and cool.
  • Remove meat from bones and cut it into pieces.
  • Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
  • Turn into a mold or loaf pans and add as much of the liquid as it will hold.
  • Place in refrigerator.
  • When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.

Nutrition Facts : Calories 680.6, Fat 39.1, SaturatedFat 11.2, Cholesterol 222.9, Sodium 355.2, Carbohydrate 18.7, Fiber 5.5, Sugar 3.1, Protein 60.8

HEAD CHEESE



Head Cheese image

This is a very old recipe handed down in my family through the years. It is almost always made around Christmas. As far as I know, I am the only one left in the family who knows how to make it. It is very time consuming, so be prepared to spend the better part of a day to make it.

Provided by Don

Categories     Meat and Poultry Recipes     Pork

Time 14h

Yield 50

Number Of Ingredients 5

6 fresh ham hocks
2 pounds veal shank
salt to taste
¼ cup white vinegar
¼ teaspoon ground nutmeg

Steps:

  • Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
  • When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
  • Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.

Nutrition Facts : Calories 301.8 calories, Cholesterol 83.9 mg, Fat 23.4 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 67.3 mg

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.

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

SOUSE



SOUSE image

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

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

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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