Best Souse Recipes

HOME MADE SOUSE

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.

BAHAMIAN CHICKEN SOUSE

Steps:

• Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
• Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

PICKLED PIGS' FEET OR SOUSE

Steps:

• 1. scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat will separate from the bones. Remove from pot, allow to cool, and chop the meat.
• 2. Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
• 3. Place pieces of meat and chopped pickle - sour or dill? - in a flat dish or stone jar and pour sour liquid over it ( I guess the 2 cups stock in recipe). Chill in the refrigerator until perfectly cold. Slice and serve.

SOUSE MEAT

Steps:

• Add pigs feet in large pot with 1 cup of vinegar, beer, garlic, onion, 1/2 cup of hot sauce, 2 tsps of onion powder, salt and pepper. Boil until tender and liquid has reduced (about 3.5 hours). Let cool. De-bone Pigs Feet and chop into small pieces. Mix in 1/2 cup of cooking liquid, crushed red pepper, remaining hot sauce vinegar and seasonings. Adjust any seasoning to your taste at this point. Place in a loaf pan and cover with saran wrap. Don't forget to remove the Bay leaf. Let chill for at least 3 hours.

HOG HEAD SOUSE

Steps:

• Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
• Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
• Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.

PIGS FEET SOUSE

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.

SOUSE

Steps:

• 1. After curing, place all meat loosely in steam kettle.
• 2. Place the pork skins in cooking net; then cover product with water & raise to boiling temperature.
• 3. Cook for approximately 1 1/2 -2 hours.
• 4. After cooking, remove from kettle and let cool.
• 5. Grind pork skins through 3/16" grinder plate.
• 6. Grind the remainding meat through a 1/2" plate.
• 7. After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yield of 110-115%.
• 8. After the product is thoroughly mixed, stuff into suitably-sized mold and chill for 12 hours at 34-36° F.
• 9. Place molds in ice water for approximately two hours to assist in rapid chilling.
• 10. After chilling, remove from molds and place on rack, properly spaced, in 38-40° F cooler.
• 11. Chill at this temperate overnight.

BARBADIAN SOUSE

Steps:

• Bring large pot of water to boil.
• Add salt to taste, pinch of black pepper, thyme, and pork (inspect parts of pig feet and pig head - shave hair if any).
• Cover and boil for 45 mins or until pork is tender and well cooked. Drain, cover and let cool.
• Dice pork parts into bite sized or slightly bigger pieces, leaving pig feet whole.
• Cut skin off breadfruit. Slice into half inch pieces. Bring separate pot of water to boil, add pinch of salt and breadfruit. Cook until tender. Drain water and let cool.
• Prepare "Pickle" - The base of this dish :.
• "Stripe" cucumbers and dice them into small pieces.
• Dice onions into small pieces.
• Chop parsley fine.
• Chop scotch bonnet peppers fine.
• Squeeze juice from limes. Be sure to strain into a container to avoid seeds and pith.
• Combine all "pickle" ingredients along with lime juice. Add salt to taste. Mix ingredients well for a minute making sure salt and lime juice are properly combined with ingredients. Add your pork and pig parts to the "pickle" and mix well. Let entire mixture sit (covered) in a cool place for 30-45 minutes.
• Serve in bowls or deep plates with breadfruit on the side. (If breadfruit is hard to come by in your area, you can substitute with fresh sweet potato or add some avocado) Please note dish is very spicy due to the scotch bonnet but you can decrease the amount of peppers you add. Enjoy and have a nice glass of Mount Gay rum and coke with it :-).

BAHAMIAN CHICKEN SOUSE

Steps:

• 1. Pre-boil chicken in large pot. (You can cover in an inch of water on high heat for a quick boil). Be sure to add salt and dried pepper to water. Keep checking pot and add a little water at a time as it boils down.
• 2. While meat is cooking do the following: Peel and cut potatoes into medium cubes. Place in bowl of tap water until ready to place into pot (to prevent it turning brown). Cut onion into medium slices. Cut celery stalks into medium to small cubes. Crush and finely cut garlic cloves.
• 3. Remove the meat from heat right before it reaches the desired tenderness. (If you chose to substitute the chicken for turkey or pork ribs, the boil time will greatly increase to reach tenderness).
• 4. Throw away broth and rinse meat thoroughly. (The final soup should be clear and free of particles.)
• 5. Put freshly rinsed meat in large pot. Add the potatoes, onion, garlic, whole allspice (key to unique flavor).
• 6. Cover in water an inch above the ingredients. Add salt and pepper to taste.
• 7. Bring to a boil. When potatoes are almost done add celery.
• 8. Remove from heat when potatoes are tender but be sure not to boil celery too much. (Keep slight crunch).
• 9. Squeeze one lime in pot. Save and slice second lime to add flavor to separate servings.
• 10. NOTE: When I made this I felt that the allspice was rather overwhelming. Next time I would only use 1T and think that would still impart the unique flavor.

BAHAMIAN CHICKEN SOUSE

Steps:

• 1 whole chicken, cut up and skin removed 1 large onion cut in chunks, 2 celery stalks cut in chunks 1 fresh lime, squeeze juice and add the whole lime to the pot. Put chicken in Dutch Oven and Cover chicken with water and boil uncovered until tender for about 30 minutes. Add to the pot: 2 large potatoes, peeled and cut into chunks. 8 oz. pkg baby carrots, 1 Tbsp. whole allspice, 4-5 bay leaves. Cook 20-30 minutes until the potatoes are done. Serve with hot pepper sauce which is added to taste. She didn't tell me the proportions but she made a pepper sauce with just fresh lime juice squeezed and any type of fresh hot pepper chopped finely and added to the lime juice. She used a pepper called a "bird pepper" which they have on the island. She served it with "Johnney Cake" and Coconut Cake for dessert. I will also add the coconut cake recipe. She told me that they also eat the leftovers for breakfast.

BAHAMIAN CHICKEN SOUSE (SOUP)

Steps:

• 1. Rinse chicken wings and soak 10 minutes in vinegar water to facilitate the removal of their skin. Remove skin from the wings.
• 2. In a bowl, combine chicken wings with the juice of one of the limes. Add seasoned salt to taste. Marinate for 1/2 hour.
• 3. In a pot large enough, sauté the onions over low heat for 10 minutes until lightly browned. Add the green pepper and sauté for 5 minutes over low heat.
• 4. Add the potatoes, carrots, bay leaves, and chicken wings. Mix well and cook 10 minutes over low heat.
• 5. Add water to cover, then add the allspice, the juice of the other two limes and seasoned salt to taste. Bring to a boil and reduce heat to low. Cover and simmer one hour.
• 6. Halfway through cooking, add the jalapeños.
• 7. When done, ladle soup into bowls. Garnish with the chopped cilantro and a couple of thin lime rounds.

SOUSE - HEADCHEESE

Steps:

• Clean the pig's head thoroughly, removing tongue; split head open.
• Clean feet and hocks; place with the head in a large kettle.
• Cover with water, bring to a boil and cook until tender enough to remove bones easily
• Lift out meat and cool.
• Add onions and seasonings to broth; reduce by half.
• Strain and cool.
• Remove meat from bones and cut it into pieces.
• Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
• Turn into a mold or loaf pans and add as much of the liquid as it will hold.
• Place in refrigerator.
• When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.

HOG HEAD CHEESE - SOUSE - DOWN HOME RECIPE

Steps:

• Using a large stock pot; place tongues, pig's ears, pig's feet, chopped onions and cover with water. 2. Add salt, pepper, peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. 3. Bring to a boil. Cook 2 1/2 hours until meat is cooked. 4. Remove meat from the pot and set aside. 6. Strain the broth. Measure 8 cups into another pot. Return broth to stove, and let simmer.7. Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. 8. Remove gristle and fat from pig's feet, and combine with ear trimmings. 9. Cut off a large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. 10. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.11. Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. 12. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. 13. Chop and divide the pepperoncini between the two molds. Sprinkle with pickle relish.Option: You can also add chopped Piemiento if you want to. 14. Dissolve gelatin in 1 cup water and stir into the simmering broth. 15. Carefully ladle enough broth into each mold to completely cover the meat. 16. Mix well. Let stand 15 minutes.17. Cover with remaining broth and allow to cool at room temperature for 2-3 hours until it starts to jell. 18. Refrigerate for 8 to 10 hours.19. When set, remove any fat from the surface. 20. Run a thin knife around the sides of the mold to release the Hog Head Cheese. Enjoy!!Yield 2 loaves

CHICKEN SOUSE

Steps:

• boil chicken (if using chicken breast cut up into squares)add in water, add broth, vinegar, add in all other ingredients.Boil for about 30mins or until done.