Recipe by mightyro_cooking4u
From the Black Family Reunion cookbook.-Heritage Recipe
Top Review by Anonymous
If you love Hog Head Souse; you , your parents or your grandparents are from a southern region in America. Hog Head Souse s so good - I can eat a pound a day. I found a meat store who get some of their meat products from Chicago. I get a pound, finely cut; and eat it up almost in a day. Now that I'm talking about it - I think I'll be visiting this store this weekend!!! If anyone knows, Once you check the menu - could you post the Nutrition Value??
- 1 pig head, large
- 4 pigs ears
- 4 pig's feet
- 1 cup cider vinegar
- 4 bell peppers, red
- 1 teaspoon salt
- 1⁄2 teaspoon sage
Directions See How It's Made
- Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
- Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
- Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.