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Results 1 - 10 of 24 for home made souse
Boil meat with onions, garlic, salt, black pepper, water and vinegar till falling off the bones. Allow to cool until able to handle with ...
Split hogs head and save brains for scrambled eggs. Boil all meat. Remove any bone and chop meat well. Chop pickles and mushrooms fine. Mix ...
Clean pig head and split open. Place head, feet and hocks in large heavy kettle and cover with water. Add salt and pepper. Bring to boil ...
4. SOUSE
Wash and cook pig portions in salt, pepper, onion, garlic salt, red pepper and enough water to cover the meat; cook over medium heat ...
Clean the fish and remove the heads and tails. It is not necessary to fillet them. Rub salt into the skin and lay them in an oven-proof ...
6. SOUSE MEAT
Cook hog head and ears well done, pull meat off bones, mash fine. Add salt to taste, 1 1/2 cups vinegar, red, black pepper and sage to ...
Cook hogs head, pigs feet ... more of a souse taste. Press down with plate ... press out the grease. Chill until firm. Slice and eat with crackers.
8. SOUSE MEAT
Cook hog head and ears well done; pull meat off bones, mash fine, add salt to taste, 1 1/2 cups of vinegar, red, black pepper and sage to ...
Cover hocks with cold water. Bring to boil and simmer until tender, approximately 3 hours. Remove bones from hocks and place meat in a ...
Drain and cool enough to handle. Remove bones from feet and shoulder. Grind together or process in food processor until small lumps remain. ...
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