What is your best your best souse recipe?

Answer 1

Chicken Souse

INGREDIENTS:


1-3 pound broiler fryer chicken cut up
1 quart water
1 celery rib, sliced
1 medium onion, sliced
1 small red of green bell pepper, cut into thin strips
3 potatoes, peeled and cubed
1/4 cup fresh lemon juice
Salt and Pepper to taste
Dash hot pepper sauce
METHOD / DIRECTIONS:

Cover chicken with water; and remaining ingredients. Heat to boiling; cover and reduce heat. Simmer for 1 hour or until chicken is done. Serve with additional lemon juice and red or green pepper.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HEAD CHEESE OR SOUSE
Head cheese is a home-style product which developed as a means to use all of the variety meat generated by home slaughter. Many people like it as a luncheon meat or a snack item.

Ingredients
• 10 lbs. head meats, tongue, heart, feet or other meats
• 6 oz. fresh onions (1 cup)
• 5 oz. cider vinegar (5%) (5 oz.)
• 2.4 oz. salt (5 Tbs.)
• 0.8 oz. white pepper (2 1/2 Tbs.)
• 0.35 oz. marjoram (2 Tbs.)
• 0.6 oz. sugar (1 1/2 Tbs.)
• 0.1 oz. black pepper to taste (if desired) (1 1/2 tsp.)
• 3 oz. chopped pickle (optional) (1 cup)


Directions
Clean head thoroughly, removing all hair and scruff; skin out snout and lower jaw and remove jaw bones.

Cut remaining portion of head into large pieces and place in large container for cooking.

The tongue, heart and feet (properly cleaned) may also be included if desired.

Cook until the bones can be easily removed, drain and save broth.

Debone and grind meat through 1/4-inch plate. Large pieces may be cut into squares instead of grinding.

Chop or grind onions and add with vinegar and spices to ground meat.

Mix thoroughly and add back cooking broth to make a slurry.

Fill into containers of desired size and shape and chill.

Resulting product is usually served cold.

Keep refrigerated.

Answer 2

Most people don't have access to a whole hogs head, but I've made this pig foot souse for years.

Pig Foot Souse

5 lbs pig feet
2 bay leaves
1 tsp onion powder
1 tbs salt

Place all ingredients into a stock pot – add enough water to cover. Boil until pig feet are tender and meat is falling off the bones – a couple of hours.

Remove pig feet from liquid and take all meat, skin and fat off the bones. Cut into chunks. Strain liquid and add meat back to liquid with ½ cup of vinegar and 2 tsp hot pepper flakes if hot souse is desired. Cook down until liquid just cover meat. Pour into loaf pans and chill. Serve sliced with crackers.

Answer 3

This is pretty good

INGREDIENTS:
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
1/2 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

--------------------------------------------------------------------------------

DIRECTIONS:
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.