Souse meat

Souse is a form of head cheese - a gelled loaf made with pig's ears, feet and tongues and seasoned with herbs, spices, pickles, and peppers.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

Souse [sows] n. Variety of and term for head cheese in the Pennsylvania Dutch dialect.Souse is a variety of head cheese, usually specific to the Pennsylvania Dutch. They make their head cheese from the pickled meat of often otherwise unused animal parts (usually pork). These often include the feet, head, tongue, and heart.The word itself probably comes from the Germanic souce, or pickling juice, which is related to sulza, or brine.Do you eat head cheese?

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Souse meat is made by boiling pig's feet, garlic, hot sauce, beer, onion powder, salt and vinegar for 3 1/2 hours. Then remove bones from the meat and stir in cooking liquid, hot sauce, vinegar, pepper and seasonings. Take a loaf pan and place the prepared food there. Refrigerate for at least 3 hours and meat is ready.

The name says it all! If you’re not familiar with Head Cheese, you’re about to be! It’s a European meat jelly made with the head of a pig or calf. However, despite its name - it resembles more of a large sausage or cold cut terrine. Plus, it contains no dairy at all!

Pork Head Cheese ('Schweinekopfsülze')

This recipe is for headcheese like that sold at a deli counter. It's made with pork loin and ground pork. No special equipment is needed to make this.

How to cook scrapple is one of those arts that has been lost in this age of fast food and TV dinners. But it is one of the original “fast foods” of pioneer days, and is an excellent way to expand your culinary options as well as preserve your budget.