Chromedhearts
US Veteran
I love it on Whole Wheat Ritz. But only eat it occasionally now, per Doc. Wifeys orders.
Souse Meat, any one like it?
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gregintenn
Member
NO!!!
BarbC
Member
What's a souse?
NCTexan
US Veteran
A bunch of unmentionable parts from unmentionable critters... all held together in cold gelatin.
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OMG,
That would drive me to re-thinking my previously held distaste for Spam. In fact the more I look at that pic, the more I want to go to the store and grab a few cans of Spam for lunch.
If I'm going to eat mystery meat, at least make it look uniform, as in a hot dog or something.....
That would drive me to re-thinking my previously held distaste for Spam. In fact the more I look at that pic, the more I want to go to the store and grab a few cans of Spam for lunch.
If I'm going to eat mystery meat, at least make it look uniform, as in a hot dog or something.....
I really like it. When I was a kid my grandma would make it when we killed hogs. We don't even raise hogs anymore and I don't remember how to make souse meat or liver pudding. And before anbody says "yuck" just think about the hot dogs and potted meat that you eat. Larry
afriqueart
Member
I prefer filet mignon or a nice 1 1/2" thick ribeye. If I can't identify it, I certainly don't want to eat it!
Not all of us eat hot dogs or potted meat.
Not all of us eat hot dogs or potted meat.
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Now that I know what Souse meat is, the answer is an unhesitating "No."
Pickled brains mixed with raw mountain oysters would be more palatable, I think.
Pickled brains mixed with raw mountain oysters would be more palatable, I think.
Milton
US Veteran
Wonderful stuff !! Great with hot sauce on crackers!!!That photo really isn't fair as the kind we buy does not look like that !!Sorta like southern scrapple !
I'll stay with Rocky Mountain Oysters, deep fried.
Damn Yankee
Member
That's as bad as breaking off the heads of Craw fish and sucking the juice out of the head.
Not NO!!!, but H--L NO!!!!!!
I don't know what that is in that picture, but it doesn't look anything like the souse meat, better known as head cheese, that my folks used to make. It is made by cooking down a hog head, usually split open, until all the meat falls off the various bones. I think, way back in the old days, some of the hog's hooves were included because that helped make the concoction congeal when cooled. Anyhow, the final product was finely chopped and seasoned with pepper, vinegar, and I'm sure other spices. It looked nothing like that picture. It was usually congealed in something about the shape and size of a loaf of bread. It could be sliced and fried, or sliced and eaten as a cold cut. I never really developed a taste for it, but my Daddy loved it.
Something I just couldn't stand to even smell cooking was the "liver and lights." This was the liver, heart, lungs, and other organs, taken from a freshly butchered hog, and cooked down in a mush along with copious amounts of black and red pepper.
All the old folks loved it.
All this was part of the Southern tradition and necessity of utilizing "everything but the squeal" when butchering hogs.
Something I just couldn't stand to even smell cooking was the "liver and lights." This was the liver, heart, lungs, and other organs, taken from a freshly butchered hog, and cooked down in a mush along with copious amounts of black and red pepper.
All the old folks loved it.
All this was part of the Southern tradition and necessity of utilizing "everything but the squeal" when butchering hogs.
Bob R
US Veteran
I have always known that stuff as head cheese. My father liked to eat it, but he was born in 1915 and was grateful to have anything to eat. I have never tried it. This one does look a little better, even the right wine to go with it.
bob
bob
springfield.45
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For those who say i would never eat Souse, Spam or other foods of this sort , take it from me if you knew how things were done at fine dinning halls you wouldn't go back there, being a plumber/electrican for 12 yrs i've been in the parts of these places you don't go in and i've seen some pretty nasty things
Grease from the day before left on cook tops in the open with RAT footprints in it and their droppings left behind and the staff just brushes off the POO and fires up the cooker so a little Spam or Souse ain't gonna kill you (I think) So the next time you go out ask to see the Inspection grade anything under a 90 is well lets just say pretty nasty
Grease from the day before left on cook tops in the open with RAT footprints in it and their droppings left behind and the staff just brushes off the POO and fires up the cooker so a little Spam or Souse ain't gonna kill you (I think) So the next time you go out ask to see the Inspection grade anything under a 90 is well lets just say pretty nasty
Bob R
US Veteran
Here is a nice article and video on how to make head cheese. It seems to be fairly time consuming and labor intensive getting all of the meat for it. I may have to try it, I can see where the homemade version would be much better than the storebought. I eat spam and sausage, this sure isn't much different.
How to make headcheese | Carl Tashian
bob
How to make headcheese | Carl Tashian
bob
ozzie9
Member
Love it love it Love it, up here in Amish country, we really get the good stuff!!!
J. Galt
US Veteran
That makes haggis sound good. Although what Redlevel described dosen't sound bad.
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