Souse
Posted: Mon Jan 27, 2014 03:21
Hi all - I made some souse.
I started with half a pig head.
I boiled the head along with the other meats/organs till the meat fell off the bones, separated the meat and chilled the broth. Then I scraped the fat off the chilled, gelatinized broth, and added in:
Chopped head meat
Chopped heart
Sliced ear
Sliced stomach
A tail
As in the recipe, I added:
5% vinegar
Salt and coarsely ground pepper to taste
1/2 tsp caraway
1/2 tsp red pepper flakes
1/2 tsp marjoram
1/2 tsp granulated garlic
Poured hot into a glass bread pan, let cool on the counter, then chilled overnight.
It tastes fantastic! I like the vinegar taste, which is not too strong, combined with the bit of heat from the pepper flakes, and of course the caraway, which is there but not too pronounced. Next time, I will use half a head plus one trotter, so I can slice it more thinly.
Cheers,
Jeff
I started with half a pig head.
I boiled the head along with the other meats/organs till the meat fell off the bones, separated the meat and chilled the broth. Then I scraped the fat off the chilled, gelatinized broth, and added in:
Chopped head meat
Chopped heart
Sliced ear
Sliced stomach
A tail
As in the recipe, I added:
5% vinegar
Salt and coarsely ground pepper to taste
1/2 tsp caraway
1/2 tsp red pepper flakes
1/2 tsp marjoram
1/2 tsp granulated garlic
Poured hot into a glass bread pan, let cool on the counter, then chilled overnight.
It tastes fantastic! I like the vinegar taste, which is not too strong, combined with the bit of heat from the pepper flakes, and of course the caraway, which is there but not too pronounced. Next time, I will use half a head plus one trotter, so I can slice it more thinly.
Cheers,
Jeff