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This recipe for SOUSE MEAT, by , is from Reflections, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

From North Carolina Kitchens, Favorite Recipes Old and New
Added: Monday, October 11, 2010



"During the fall and winter months when hog-killing season is at its peak, this old Southern dish is still considered a delicacy.
Boil together hogs head and feet (well cleaned) in enough water to half-way cover the meat. When cooked tender remove bones, and put through a food chopper. Add enough liquid (from which the meat was cooked) to ground meat to make of work-able-soft consistency. Mix in seasonings of salt, black and red pepper to taste. When thoroughly stirred and still warm, place souse meat in container large enough for plate or flat object to cover dish. On top of this place a weight or heavy object to press the meat.
When cold, meat will be congealed and ready for use as a delicious sandwich filling, or to serve as the main protein food with a regular meal."




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