PICKLED PIGS' FEET OR SOUSE
I am adding some Mennonite recipes for "different" meats. This one hails from Md. This is for Barbara who requests I post some. :) These are for you. I will pick out a few and you can decide if you like them. :) This old recipe says "this is very good for one who likes pigs' feet". I myself love liver! However, due to my...
Provided by Patty Ward
Categories Other Side Dishes
Time 5h
Number Of Ingredients 8
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.
HOME MADE SOUSE
Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.
Provided by JEANIE BEAN
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 14h30m
Yield 16
Number Of Ingredients 18
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, Carbohydrate 12.7 g, Cholesterol 221.1 mg, Fat 40.9 g, Fiber 1.5 g, Protein 41.9 g, SaturatedFat 17 g, Sodium 1337.4 mg, Sugar 1.5 g
PICKLED PIG'S FEET I
This was my favorite treat as young girl. Pig's feet can be specially ordered from most butcher shops.
Provided by Lola
Categories Appetizers and Snacks Meat and Poultry Pork
Yield 8
Number Of Ingredients 7
Steps:
- Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.
- Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.
- Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 1.4 g, Cholesterol 100.7 mg, Fat 18 g, Fiber 0.4 g, Protein 21.3 g, SaturatedFat 6.2 g, Sodium 1811.6 mg
PIGS FEET SOUSE
Earlier discussion on Head Cheeses and easy recipes prompted me finding this in one of my German cookbooks, Hermann Cookbook, 8th edition, Hermann MO.
Provided by Taylor in Belgium
Categories Beef Organ Meats
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 326.6, Fat 16.6, SaturatedFat 5.3, Cholesterol 133.8, Sodium 172.1, Carbohydrate 1.2, Fiber 0.5, Protein 41.3
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