Souse also known as Sulz is a head cheese to which vinegar has been added

Souse also known as Sulz is a head cheese to which vinegar has been added. It is a jellied meat sausage that is stuffed in a large diameter casing or simply as a jellied meat loaf. As most people add vinegar or squeeze some lemon juice into head cheese when eating it, it came as no surprise when vinegar (5%) was added into the mix. This added the benefit of a longer shelf life of the product as all foods containing vinegar last longer. The reason is an increased acidity of the product which inhibits the growth of bacteria.
Traditionally made head cheeses were made with meats that were rich in collagen. Collagen is required to produce a natural gelatin (broth) which becomes a jelly after cooling. The best meat was highly flavored pork head meat, pork legs and feet (hocks). A person living in a large city may not be able to find these cuts anymore but the intelligent substitutions can easily be made by buying commonly available supermarket carried meats and the final product will be of very high quality yet much easier to make.
What follows is the basic souse recipe and more about head cheese making principles can be read at: Head Cheeses and Meat Jellies

Ingredients:

73 % cooked boneless pigsfeet                            730 g

22 % meat broth (from cooking pigsfeet)              220 g (225 ml)

5 % vinegar                                                            50 g (50 ml)

                                                              Total: 1 kg (2.2 lb)

1 % salt                                                                 10 g (1-1/2 tsp)

0.2 % pepper                                                          2 g (1 tsp)

Instructions

Place pigsfeet, salt and pepper in a pot and cover with about two inches of water. Cook below boiling point for about 2 hours or until meat separates easily from bones. Head cheese does not require much salt and a low sodium product can be made.

Strain liquid and save for later.

Separate meats from bones. It is easier to perform this task when meats are still warm.

Cut meats into smaller pieces. It is easier to cut them when they are chilled.

Now you can go two different ways:

a. pour your souse into containers, let them sit for 2 hours at room temperature and then place in a refrigerator. Keep it there for 12 hours to give the souse time to set

b. stuff with a laddle into large diameter waterproof casings, clip the ends and cook (simmer) in hot water below boiling point (at about 85º C, 185º F). A rough estimate will be about 20 min for each 1/2" (12 mm) of diameter of a casing. Or using a thermometer cook to 160º F (72º C) internal meat temperature. Then place at room temperature for about 2 hours for gelatin to set. Place for 12 hours into refrigerator.

Notes:

Green peppers, pimentos or pickles are often added to souse to make it visually pleasing.

You may add garlic, allspice, caraway, marjoram or other spices you like.

Page added on November 15, 2008