SOUVE RECIPES

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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

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

SOUS VIDE STEAK RECIPE | ALLRECIPES



Sous Vide Steak Recipe | Allrecipes image

Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.

Provided by barbara

Categories     Meat and Poultry    Beef    Steaks    Strip Steak Recipes

Total Time 2 hours 10 minutes

Prep Time 5 minutes

Cook Time 2 hours 5 minutes

Yield 4 servings

Number Of Ingredients 2

4 (10 ounce) strip steaks
salt and freshly ground black pepper to taste

Steps:

  • Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
  • Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
  • Remove bag from water bath and take out steaks. Pat very dry with paper towels.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.

Nutrition Facts : Calories 443.5 calories, CholesterolContent 147.8 mg, FatContent 28.2 g, ProteinContent 44.4 g, SaturatedFatContent 11.1 g, SodiumContent 129.5 mg

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