I would like a recipe,for souse meat or sometimes called hog head cheese?

Question

My grandmother used to make this dish and chill it and we ate it as fast as we could. It was from left-over parts of the hog and it seems I remember her using parts off of the cooked head. Anyone with a recipe would be greatly appreciated for sharing.

Answer 1

Depending on if your grandmother was dutch/german or caribbean, the recipes for souse- or head cheese vary greatly, the amish version is not as spicy

Amish Hog Head Cheese ( souse)

1 lg. hog head
1 1/2 tbsp. salt
Dash of red pepper
Dash of black pepper
1 onion
1 c. vinegar

Clean hog head by removing eyes, ears and brains. Saw into 4 pieces. Put in large pot and boil until tender. Remove meat from broth. Pick out bones and cook onion until done in broth. Dip out onion and run meat and onion through food chopper. Mix in peppers, vinegar and salt, put in cheese cloth, hang, let drip overnight. Slice and enjoy. Refrigerate unused portion

Caribbean Souse
1 1/2 -2 lbs Pigs feet
1 large onion coursely chopped
1 large carrot sliced
1 can chicken broth or stock
1/4 cup lime juice or Old Sour if zest is desired
10 whole allspice
Salt and Pepper to taste
Water

Bring pigs feet to boil and discard the water. Repeat. Trim any hair or loose bone from feet and put in pot with onion, carrot, stock, lime juice or old sour, allspice and water ample enough to cover all contents, Bring to boil and then reduce heat and simmer for 2-3 hours, season with salt and pepper to taste and serve.

Answer 2

You are right, the head is used because it gives up the gelatin that holds it together. I found Grandma's recipe. The hard part nowadays is getting the hogs head. Some ethnic stores still carry them. Usually they are skinned and cleaned for you. You may want to have the butcher split it for you.

1 hogs head, brains removed.
Boil in enough water to cover with
1 onion
4 stalks of celery
1 Bay leaf
Boil until the meat starts to fall off the bone.
Drain and save the liguid.
Reduce the liquid by about 1/2

Add the meat, celery ,onion
1/2 teaspoon black pepper
Red pepper flakes
Put into a loaf pan and chill in the refrigerator

Slice and eat

Answer 3

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Answer 4

I've never heard of souse meat, but souse means pickles so I suppose it's a pickled meat.

Head cheese is what the Yanks call brawn. You'll find plenty of recipes for that, and you are so right. It is brilliant.

Answer 5

Being a former chef and having a gran from Liverpool, I am a distant cousin to Ringo, it is harder today to find whole hogs or pigs heads, but a good butcher could get you one.

Otherwise a combination of shoulder pork roast or chops, raw gammon or ham, pigs feet and hocks, all cooked until very tender and fall off the bone, in a broth with lots of onions, celery, salt, spices and a dash of vinegar, 3-4 hours, you let the meat cool, strain the stock and reboil it until it is half gone, as it is boiling you remove the meat from the bones, clean off most of the fat, and roughly chop it.

You then place the meat in containers add a bit of gelatin powder to the liquid, pour it over the meat, and let it chill to set up and congeal. when cold and ready to eat, I like mine with vinegar, raw chopped onions, parsley, butter brown bread and nice cold english lager or bitter.

Soused meat can be either beef, pork, lamb/mutton, salted or wet cured, boiled with a variety of veg, in the US it is corned beef, here in Canada we have CB, a ham called Cottage roll (a rolled, pickled shoulder), when I worked in Halifax N.S, the easterners eat corned ribs (pork) and something they call "salt beef", like corned beef but not as many spices and bit drier when cooked, it is used in a Jigg's dinner with potatos, turnips(swedes), onions, carrots, celery and a peas pudding in a bag, and Figg Duff on the side (a traditional steamed fruit pudding like spotted d**k)

Answer 6

please just let me send you some HAM forget the jellied head of a pig or a calf why not just buy it neeses in the usa sells it

Answer 7

in England it's called brawn and we use the feet and legs too.