Homemade Souse Recipe – A Traditional Family Favorite

This Homemade Souse recipe is based on my dad’s variation of an old family recipe. Packed with savory spices, tangy vinegar, and tender meat, it’s a dish that’s worth the time it takes to prepare.

Ingredients

• 2 beef tongues

• 4 pig’s ears

• 2 pig’s feet

• 4 onions, chopped

• 2 tablespoons salt

• 1 teaspoon ground black pepper

• 15 whole black peppercorns

• 3 tablespoons dried sage

• 15 whole cloves

• 4 bay leaves

• 2 tablespoons pickling spice

• ½ teaspoon garlic powder

• 3 cups distilled white vinegar

• 2 pimentos, julienned

• 6 pepperoncini peppers, chopped

• 4 tablespoons dill pickle relish

• 5 tablespoons unflavored gelatin

• 1 cup water

Directions

Step 1 – Cook the Meat

Place beef tongues, pig’s ears, pig’s feet, and chopped onions in a large stock pot. Add water until the meat is covered. Season with salt, ground black pepper, whole peppercorns, dried sage, cloves, bay leaves, pickling spice, garlic powder, and vinegar. Bring to a boil, then cook until the meat is tender — about 2 ½ hours.

Step 2 – Prepare the Broth

Remove the meat from the pot and set it aside to cool. Strain the broth and measure 8 cups into another pot. Return the broth to the stove and let it simmer.

Step 3 – Trim and Grind the Meat

Peel the skin from the pig’s ears, keeping them as intact as possible. Set the ears aside. Remove gristle and fat from the pig’s feet, combining them with the ear trimmings. Trim large portions of meat from the tongues and set them aside. Grind all the leftover trimmings using a coarse meat grinder, then stir them into the simmering broth.

Step 4 – Slice and Arrange Meat in Molds

Slice the beef tongues into thin strips and arrange them lengthwise in two glass loaf pans (9x5x3 inches). Slice the pig’s ears into thin strips, then cut into ½-inch pieces and arrange them among the tongue strips. Divide the pimento and chopped pepperoncini evenly between the two pans, and sprinkle with dill pickle relish.

Step 5 – Prepare the Gelatin and Assemble

Dissolve unflavored gelatin in 1 cup water and stir it into the simmering broth. Ladle enough broth into each loaf pan to completely cover the meat. Use a fork to gently distribute the broth evenly. Let stand for 15 minutes, then cover with the remaining broth.

Step 6 – Cool and Set the Souse

Allow the mixture to cool at room temperature until it begins to gel (about 2–3 hours). Then refrigerate for 8–10 hours until fully set.

Step 7 – Serve the Souse

Once chilled, run a thin knife around the edges of each mold to release the souse. Remove any fat that has solidified on the surface before slicing and serving.

FAQs About Homemade Souse

Q1: Can I make souse without pig’s feet or ears?
Yes, you can substitute with only beef tongue or other cuts of meat, but the traditional gelatin-rich texture comes from pig’s feet and ears.

Q2: How long does souse last in the refrigerator?
Properly stored in an airtight container, it lasts about 5–7 days in the fridge.

Q3: Can I freeze souse?
Yes, but the texture might change slightly after thawing. Wrap it well to prevent freezer burn.

Q4: What do you serve with souse?
Souse is often served with bread, crackers, or a fresh salad for balance.

Q5: Why does souse take so long to prepare?
The long cooking and cooling times are necessary to develop flavor and achieve the perfect jelly-like texture.

Final Thoughts

Homemade souse is a labor of love that delivers a unique, tangy, and savory dish steeped in tradition. While it requires time and patience, the result is a flavorful and authentic delicacy perfect for special occasions or sharing with family and friends. Once you’ve mastered the process, you can adjust spices and meat cuts to create your own signature version.