Souse Recipe

Souse Recipe

Souse is a traditional dish that has been enjoyed for many generations. It originated from European culinary traditions and was brought to the Americas by early settlers. The word "souse" comes from the French word "sousser," meaning to pickle or soak in a seasoned liquid. Souse has become popular in various countries, with each region putting its own twist on the recipe.

Fun Facts:
- Souse is often made with pig's feet, as they are flavorful and have a high gelatin content that helps give the dish its jelly-like consistency.
- The vinegar in the recipe not only adds tanginess but also helps tenderize the meat.
- Souse is commonly enjoyed as a cold dish, making it perfect for picnics or summertime gatherings.
- In some Caribbean countries, souse is traditionally eaten as a hangover cure due to its refreshing qualities.


- 2 pig's feet, weighing together about 1-1/2 pounds
- Cold water
- 3 tablespoonfuls of sharp cider vinegar
- 3/4 teaspoonful of salt
- A dust of black pepper
- Thin slices of lemon (optional)
- Garnish: thin slices of lemon and sprigs of parsley


1. Thoroughly cleanse the pig's feet with a vegetable brush to remove any dirt or impurities.

2. Place the pig's feet in a stewpan and cover them with cold water. Allow the water to come to a boil, then move the stewpan to a place on the range where the contents will cook slowly for several hours. This slow cooking process will ensure that the meat becomes loosened from the bones.

3. Once the meat is easily removed from the bones, strain the cooking liquid into a measuring cup. You should have a scant three cups of liquid. If you have less, add hot water until you reach the required amount.

4. To the strained cooking liquid, add the sharp cider vinegar, salt, and black pepper. Mix well to combine the flavors.

5. Separate the meat from the bones, leaving a few smaller bones with the meat for added flavor. Place the meat in a bowl and add several thin slices of lemon if desired.

6. Pour the vinegar mixture over the meat, ensuring that it is completely covered. If there is excess liquid, you can discard it or save it for other uses.

7. Place the bowl with the meat and vinegar mixture in a cool place, such as the refrigerator, to set overnight or until the souse reaches a jelly-like consistency.

8. Once the souse is cold and firm, remove any excess grease from the top.

9. Carefully turn the souse out of the bowl and onto a platter.

10. Serve the souse cold, garnished with thin slices of lemon and sprigs of parsley for added freshness and presentation.

11. Enjoy your homemade souse with crusty bread, crackers, or as a side dish to complement your favorite meal.

Similar Recipe Dishes:
- Headcheese: It is made by cooking and then cooling a mixture of meat from the head of a pig or cow. The cooled meat is then sliced and served as a cold cut.
- Pickled Pigs' Feet: This dish is made by marinating pig's feet in a seasoned vinegar brine. It is a popular snack often enjoyed on its own or as part of a hearty meal.
- Aspic: Aspic is a savory jelly made by cooking meat or fish stock and then allowing it to set. It is often used as a base for cold meat or fish dishes, similar to souse.



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