PIGS FEET SOUSE RECIPES RECIPES

Name: Pigs Feet Souse
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 4 pig's feet; 2 1/2 lbs lean beef; 1 small beef tongue; salt; 1 whole pepper; bay leaf; 1 lemon, thinly sliced; vinegar (optional)

PIGS FEET SOUSE RECIPE - FOOD.COM

Pigs Feet Souse Recipe - Food.com image

Earlier discussion on Head Cheeses and easy recipes prompted me finding this in one of my German cookbooks, Hermann Cookbook, 8th edition, Hermann MO.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

4 pig's feet
2 1/2 lbs lean beef
1 small beef tongue
salt
1 whole pepper
bay leaf
1 lemon, thinly sliced
vinegar (optional)

Steps:

Boil meats separately until done.
Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
Add salt to taste and vinegar if desired.
Pour into loaf pans and chill.
Slice as needed.
This is almost like head cheese, since the pigs feet jell the mixture.

Nutrition Facts : Calories 326.6, FatContent 16.6, SaturatedFatContent 5.3, CholesterolContent 133.8, SodiumContent 172.1, CarbohydrateContent 1.2, FiberContent 0.5, SugarContent 0, ProteinContent 41.3

HOME MADE SOUSE RECIPE | ALLRECIPES

Home Made Souse Recipe | Allrecipes image

Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.

Provided by JEANIE BEAN

Categories Main Dishes Meatloaf Recipes Pork Meatloaf Recipes

Total Time 14 hours 30 minutes

Prep Time 2 hours 0 minutes

Cook Time 2 hours 30 minutes

Yield 2 loaves

Number Of Ingredients 18

Ingredients

2 beef tongues
4 pig's ears
2 pig's feet
4 onions, chopped
2 tablespoons salt
1 teaspoon ground black pepper
15 whole black peppercorns
3 tablespoons dried sage
15 whole cloves
4 bay leaves
2 tablespoons pickling spice
½ teaspoon garlic powder
3 cups distilled white vinegar
2 pimentos, julienned
6 pepperoncini peppers, chopped
4 tablespoons dill pickle relish
5 tablespoons unflavored gelatin
1 cup water

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, CarbohydrateContent 12.7 g, CholesterolContent 221.1 mg, FatContent 40.9 g, FiberContent 1.5 g, ProteinContent 41.9 g, SaturatedFatContent 17 g, SodiumContent 1337.4 mg, SugarContent 1.5 g

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