Head Cheese or Souse Recipe
30 minutes
30 minutes
Clean head thoroughly, removing all hair and scruff; skin out snout and lower jaw and remove jaw bones.
Cut remaining portion of head into large pieces and place in large container for cooking.
The tongue, heart and feet (properly cleaned) may also be included if desired.
Cook until the bones can be easily removed, drain and save broth.
Debone and grind meat through 1/4-inch plate. Large pieces may be cut into squares instead of grinding.
Chop or grind onions and add with vinegar and spices to ground meat.
Mix thoroughly and add back cooking broth to make a slurry.
Fill into containers of desired size and shape and chill.
Resulting product is usually served cold.
Keep refrigerated.
Ingredients
• 10 lbs. head meats, tongue, heart, feet or other meats
• 6 oz. fresh onions (1 cup)
• 5 oz. cider vinegar (5%) (5 oz.)
• 2.4 oz. salt (5 Tbs.)
• 0.8 oz. white pepper (2 1/2 Tbs.)
• 0.35 oz. marjoram (2 Tbs.)
• 0.6 oz. sugar (1 1/2 Tbs.)
• 0.1 oz. black pepper to taste (if desired) (1 1/2 tsp.)
• 3 oz. chopped pickle (optional) (1 cup)
• 6 oz. fresh onions (1 cup)
• 5 oz. cider vinegar (5%) (5 oz.)
• 2.4 oz. salt (5 Tbs.)
• 0.8 oz. white pepper (2 1/2 Tbs.)
• 0.35 oz. marjoram (2 Tbs.)
• 0.6 oz. sugar (1 1/2 Tbs.)
• 0.1 oz. black pepper to taste (if desired) (1 1/2 tsp.)
• 3 oz. chopped pickle (optional) (1 cup)
Nutritional information
Calories
605Cholesterol
221 mgFat
409Cooking time
2 hours30 minutes
Preparation time
14 hours30 minutes
Clean head thoroughly, removing all hair and scruff; skin out snout and lower jaw and remove jaw bones.
Cut remaining portion of head into large pieces and place in large container for cooking.
The tongue, heart and feet (properly cleaned) may also be included if desired.
Cook until the bones can be easily removed, drain and save broth.
Debone and grind meat through 1/4-inch plate. Large pieces may be cut into squares instead of grinding.
Chop or grind onions and add with vinegar and spices to ground meat.
Mix thoroughly and add back cooking broth to make a slurry.
Fill into containers of desired size and shape and chill.
Resulting product is usually served cold.
Keep refrigerated.
More information
- Comments: 1
- Visits: 23
- Reviews: 4 stars according to 1 voters
- Category: Beef Recipe
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Users opinions
1 comments
gave his opinion about Head Cheese or Souse Recipe - 2012-06-02
Souse is a form of head cheese - a gelled loaf made with pigs ears, feet and tongues.