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–+ servings

Homemade Souse

Souse is a zesty and savory side dish with roots in traditional head cheese, bringing together tender pig’s ears, feet and tongues in a flavorful, set loaf.
Print Recipe
Prep Time 2 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 beef tongues cleaned
  • 2 pig’s ears split
  • 2 pig’s feet halved
  • 1 large onion quartered
  • 8 cups water or enough to cover
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon whole peppercorns
  • 1 teaspoon dried sage
  • 6 whole cloves
  • 3 bay leaves
  • 2 tablespoons pickling spice
  • 1 teaspoon garlic powder
  • 1/4 cup vinegar white or apple cider

Method
 

  1. Rinse tongues, ears and feet under cold water. Trim any excess fat and pat dry.
  2. In a large stockpot, combine the meats, onion and water. Stir in salt, pepper, peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar.
  3. Bring to a boil, reduce heat to low and simmer, uncovered, until the meats are tender (about 2½ hours).
  4. Remove meats from the pot. Strain the broth. Peel the tongues, then dice all meats into bite-sized pieces.
  5. In a loaf pan or mold, layer the diced meats. Pour the hot broth over top, pressing to eliminate air pockets.
  6. Cover and refrigerate for at least 12 hours, or until firm and gelled.
  7. Slice into thick pieces and garnish with fresh herbs or pickled peppers.
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