Best 2 Home Made Souse Recipes
**Discover the Delights of Pickled Meat: A Culinary Journey through Souse Recipes**
Souse, a tantalizing pickled meat dish, embarks on a culinary odyssey across cultures and cuisines. From the vibrant streets of Jamaica to the aromatic alleys of Barbados, souse captivates taste buds with its symphony of flavors. This article presents a delectable selection of souse recipes, each offering a unique twist on this beloved dish.
Embark on a culinary voyage with our Jamaican Souse recipe, where succulent pork is immersed in a zesty marinade of vinegar, onions, bell peppers, and fiery Scotch bonnet peppers. Experience the harmonious blend of tangy, spicy, and aromatic notes that define this Jamaican classic.
For those seeking a Bajan culinary adventure, our Barbadian Souse recipe awaits. Tender pieces of beef bask in a flavorful bath of vinegar, onions, garlic, thyme, and a hint of cloves. This Bajan delight is a testament to the island's rich culinary heritage, offering a harmonious balance of tangy, savory, and aromatic flavors.
If you crave a taste of Guyanese culinary artistry, our Guyanese Souse recipe beckons. Chicken, pork, and beef unite in a vibrant marinade of vinegar, onions, garlic, celery, and fiery habanero peppers. This Guyanese masterpiece is a symphony of spicy, tangy, and savory flavors that will transport you to the heart of Guyana's culinary scene.
For a taste of Trinidadian culinary flair, our Trinidadian Souse recipe presents a tantalizing combination of pork, chicken, and beef, marinated in a tangy blend of vinegar, onions, garlic, celery, and a touch of cumin. This Trinidadian delight is a celebration of bold flavors, offering a captivating fusion of tangy, spicy, and savory notes.
Indulge in a culinary voyage with our Souse recipes, each representing a unique chapter in the story of pickled meat. From the vibrant streets of Jamaica to the aromatic alleys of Barbados, and the diverse culinary landscapes of Guyana and Trinidad, these recipes offer a tantalizing journey through the world of souse.
HOME MADE SOUSE
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
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
HOG HEAD SOUSE
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
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.
Tips:
- For the best flavor, use fresh pork.
- If you don't have time to brine the pork overnight, you can still make the souse, but it won't be as flavorful.
- Be sure to use a large pot so that the pork has plenty of room to cook.
- Bring the water to a boil before adding the pork. This will help to seal in the flavor.
- Simmer the pork for at least 2 hours, or until it is tender. The longer you simmer it, the more flavorful it will be.
- Once the pork is cooked, remove it from the pot and let it cool slightly. Then, shred the pork with two forks.
- Add the vinegar, sugar, salt, and pepper to the pot with the cooking liquid. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the shredded pork back to the pot and stir to coat. Let cool slightly before serving.
Conclusion:
Homemade souse is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a main course, a side dish, or even as a sandwich filling. It is also a great way to use up leftover pork. If you are looking for a new and exciting way to cook pork, you should definitely try making homemade souse.
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