Souse

Ingredients

• a pig's head
• salt
• black pepper
• red pepper
• sage

Method

1. 1

   Clean and soak for twelve hours a pig's head and feet; boil until the meat is ready to fall from the bones; take the meat and put in a chopping bowl, chop all together, adding salt, black and red pepper and sage; put into a large flat bowl and press with weights.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 20. The excerpt below is the record exactly as published.

Souse. — Clean and soak for twelve hours a pig's head and feet; boil until the meat is ready to fall from the bones; take the meat and put in a chopping bowl, chop all together, adding 36 HOW WE COOK IN TENNESSEE. salt, black and red pepper and sage ; put into a larg'e flat bowl and press with weights. This makes a nice breakfast dish, cut into slices, dipped in meal or batter and fried in hot fat. — Leba- non (Tenn.) Cook Book. Sausage Meat. — For sixty pounds of sausage. Grind the meat twice; season with one and one-half pounds salt, one cup pul- verized sage, three tablespoons cayenne pepper, two table- spoons black pepper

Cook this with the app: pantry check, scaling, and the assistant.