Post by April B. on Jul 6, 2003 8:57:10 GMT -6
Souse or Head Cheese
10 lbs. pigs feet
4 lbs. pig ears
4 Tbs. salt
1 1/2 Tsp. crushed red pepper
2 C. white or cider vinegar
2 Tbs. sage
Wash the pig's feet and ears in salted water. Put feet, ears and remaining ingredients into a large pot or kettle. Cover with water and boil slowly until meat begins to fall from the bones.
Let meat cool until you can handle it to separate meat from bones.
Cut pig's ears into to tiny pieces and mix meat well. Place the meat mixture into loaf pans ( I prefer glass loaf pans to prevent meat from picking up any off flavors due to
vinegar content).
Press down and cover with either waxed paper or cling wrap and refrigerate until firm.
If you like it hotter, you may add hot sauce or additional crushed red pepper flakes before chilling.
Slice it thin and enjoy.... ;D ;D
10 lbs. pigs feet
4 lbs. pig ears
4 Tbs. salt
1 1/2 Tsp. crushed red pepper
2 C. white or cider vinegar
2 Tbs. sage
Wash the pig's feet and ears in salted water. Put feet, ears and remaining ingredients into a large pot or kettle. Cover with water and boil slowly until meat begins to fall from the bones.
Let meat cool until you can handle it to separate meat from bones.
Cut pig's ears into to tiny pieces and mix meat well. Place the meat mixture into loaf pans ( I prefer glass loaf pans to prevent meat from picking up any off flavors due to
vinegar content).
Press down and cover with either waxed paper or cling wrap and refrigerate until firm.
If you like it hotter, you may add hot sauce or additional crushed red pepper flakes before chilling.
Slice it thin and enjoy.... ;D ;D