Best 3 Souse Meat Recipes
Souse meat, a traditional dish with roots in the Caribbean, offers a delightful blend of flavors and textures that tantalize the taste buds. This versatile dish, also known as sous or pickled meat, showcases marinated meat, typically pork or chicken, steeped in a flavorful pickling solution or souse. The result is a succulent, tender meat infused with a symphony of spices, herbs, and tangy vinegar.
Our collection of souse meat recipes takes you on a culinary journey, offering variations that cater to diverse preferences. From the classic Jamaican souse meat, bursting with fiery Scotch bonnet peppers and aromatic allspice, to the zesty Bajan souse, infused with zesty lime and fresh herbs, each recipe promises a unique taste sensation. Savor the richness of Guyanese souse meat, delicately seasoned with cinnamon, cloves, and nutmeg, or indulge in the tangy goodness of Belizean souse, where habanero peppers add a delightful kick.
For those seeking a milder flavor profile, the Antiguan souse meat offers a harmonious balance of spices, while the Trinidadian souse delights with its subtle sweetness. Vegetarian and vegan enthusiasts can rejoice in the meatless souse, a flavorful medley of vegetables pickled in a tangy marinade, providing a satisfying alternative to traditional souse meat. With detailed instructions and step-by-step guidance, our souse meat recipes ensure a successful culinary adventure, allowing you to recreate this Caribbean delicacy in the comfort of your own kitchen.
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
SOUSE MEAT
Steps:
- Add pigs feet in large pot with 1 cup of vinegar, beer, garlic, onion, 1/2 cup of hot sauce, 2 tsps of onion powder, salt and pepper. Boil until tender and liquid has reduced (about 3.5 hours). Let cool. De-bone Pigs Feet and chop into small pieces. Mix in 1/2 cup of cooking liquid, crushed red pepper, remaining hot sauce vinegar and seasonings. Adjust any seasoning to your taste at this point. Place in a loaf pan and cover with saran wrap. Don't forget to remove the Bay leaf. Let chill for at least 3 hours.
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:
- Choose the right cut of meat: Meats like pork shoulder, chuck roast, or brisket are great options for sousing as they have a good amount of fat and connective tissue, which helps them stay tender and flavorful during the cooking process.
- Use a flavorful marinade: The marinade is what gives the meat its flavor, so make sure to use a combination of spices, herbs, and liquids that you enjoy. Some popular marinade ingredients include garlic, onion, ginger, soy sauce, vinegar, and brown sugar.
- Let the meat marinate for at least 12 hours: The longer the meat marinates, the more time it has to absorb the flavors. If you're short on time, you can marinate the meat for as little as 30 minutes, but the longer you marinate it, the better the results will be.
- Cook the meat low and slow: Sousing is a slow-cooking method, so be patient and let the meat cook until it is fall-apart tender. This can take anywhere from 6 to 12 hours, depending on the size and type of meat you are cooking.
- Serve the meat with your favorite sides: Souse meat is traditionally served with rice and peas, but it can also be served with mashed potatoes, roasted vegetables, or any other side dish you enjoy.
Conclusion:
Souse meat is a delicious and flavorful dish that is perfect for any occasion. It is a great way to use up leftover meat, and it is also a budget-friendly meal. With a little planning and preparation, you can easily make souse meat at home. So next time you're looking for a new recipe to try, give souse meat a try. You won't be disappointed.
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