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Homemade Souse
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Prep Time:
120 minutes
Cook Time:
150 minutes
Total Time:
870 minutes
Delicious jellied loaf filled with flavorful pig parts and herbs, spices, pickles, and peppers.
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
  • 0.5 teaspoon garlic powder
  • 3 cups distilled white vinegar
  • 2 pimentos, julienned
  • 6 pepperoncini peppers, chopped
  • 4 tablespoons dill pickle relish
  • 5 tablespoons unflavored gelatin
Instructions:
  • In a large stock pot, combine tongues, pig's ears, pig's feet, and onions. Pour enough water to cover the ingredients. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder, and vinegar. Bring to a boil and simmer for about 2 1/2 hours until the meat is fully cooked.
  • Take out the meat and set it aside to cool. Strain the broth, measure out 8 cups, and transfer it to another pot. Return the pot to the stove and let it simmer.
  • Peel the skin from the ears, keeping them whole. Set the ears aside. Remove any gristle and fat from pig's feet and mix with the trimmed ears. Set aside a large portion of the tongue. Trim any loose meat from the rest of the tongue and add it to the other trimmings. Grind all the trimmings coarsely and stir them into the broth. Let it simmer.
  • Thinly slice tongues and place in 2 glass loaf pans. Cut ears into 1/2 inch pieces and distribute among the tongue strips. Split the pimiento and pepperoncini between the molds, then sprinkle with pickle relish.
  • Mix gelatin in 1 cup of water until dissolved. Stir into the simmering broth, then pour enough broth into each mold to cover the meat. Gently prod with a fork to evenly distribute. Let sit for 15 minutes. Pour the rest of the broth on top. Allow to cool until slightly set, about 2 to 3 hours at room temperature. Refrigerate for 8 to 10 hours before serving.
  • Once the dish has cooled, gently slide a thin knife along the edges of the mold to release the flavorful souse. Skim off any excess fat that has collected on the top.

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