Souse Meat/Head Cheese

Barriehie

Barriehie

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[Mod comment: This and several following posts moved to start a new topic (TR)]

I've got a just made batch of souse chillin' in the fridge. Not done yet so no pic.
 
badjak said:
Souse?
I know sauce, but pls explain souse
I also know scouse, but that got little to do with food
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Mine is better looking and probably tasting than anything you're going to get at a market. I use trotters for the collagen and then some other cheaper cut(s) of meat for the protein. I season, so far, with bay leaves, thyme, garlic, salt, pepper, and hot sauce. It's also got carrots, onions, celery, chili's and whatever else looks useful in the fridge... Next go round I'll have enough of a process down to post a recipe.

These pics are the first one I made.
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Barriehie said:
Mine is better looking and probably tasting than anything you're going to get at a market. I use trotters for the collagen and then some other cheaper cut(s) of meat for the protein. I season, so far, with bay leaves, thyme, garlic, salt, pepper, and hot sauce. It's also got carrots, onions, celery, chili's and whatever else looks useful in the fridge... Next go round I'll have enough of a process down to post a recipe.

These pics are the first one I made.View attachment 124363View attachment 124364View attachment 124365View attachment 124366
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That undoubtedly is very healthy, too, with all of that great collagen plus the veggies.
 
Barriehie said:
I'll have a recipe in about a week so you've got time to source the trotters. 🤞
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I know that it's good and healthy, make no "bones" about it! But part of my squeamishness is over pieces and parts. For some reason I have no issues with using backs, bones, and organs from birds when making a nice poultry stock, but from land animals it's different. It's part of the reason I don't eat bologna or hot dogs. I don't enjoy their flavor overall anyway. And I know "what you don't know won't hurt you" but if I am making the souse myself, I know exactly what went into it, and my souse would not be souse because I wouldn't be using all those pieces and parts!

If I had to kill and butcher my own animals I would totally be an ovo-lacto pescatarian. I can catch, kill, and clean a fish no problem but birds and mammals are a different thing.
 
JAS_OH1 said:
I know that it's good and healthy, make no "bones" about it! But part of my squeamishness is over pieces and parts. For some reason I have no issues with using backs, bones, and organs from birds when making a nice poultry stock, but from land animals it's different. It's part of the reason I don't eat bologna or hot dogs. I don't enjoy their flavor overall anyway. And I know "what you don't know won't hurt you" but if I am making the souse myself, I know exactly what went into it, and my souse would not be souse because I wouldn't be using all those pieces and parts!

If I had to kill and butcher my own animals I would totally be an ovo-lacto pescatarian. I can catch, kill, and clean a fish no problem but birds and mammals are a different thing.
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I could send you a frozen block with a big ? mark on it!!! 🤣
 
JAS_OH1 said:
I know that it's good and healthy, make no "bones" about it! But part of my squeamishness is over pieces and parts. For some reason I have no issues with using backs, bones, and organs from birds when making a nice poultry stock, but from land animals it's different. It's part of the reason I don't eat bologna or hot dogs. I don't enjoy their flavor overall anyway. And I know "what you don't know won't hurt you" but if I am making the souse myself, I know exactly what went into it, and my souse would not be souse because I wouldn't be using all those pieces and parts!

If I had to kill and butcher my own animals I would totally be an ovo-lacto pescatarian. I can catch, kill, and clean a fish no problem but birds and mammals are a different thing.
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Before my SS was activated I was in same boat on eating souse or head cheese; no way! But now that SS is here it's not bad! 😋
 
badjak said:
What does SS stand for?
As I am sure you are not talking about the Gestapo...
Steam Ship maybe
Stainless Steel?
Solar System?
:scratchhead:
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It’s his official title of Sousemeat Specialist from the American Ward of Souse Meat, abbreviated…wait for it…as AWSOME. 😉
 
So my second batch came out well for flavor but could've used a bit more collagen. Next time around I'll have a recipe.
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