Souse
(Pickled Pigs’ Feet)
The German immigrants to Pennsylvania brought with them the understanding that an acidic food could offset the richness of many of their meats and main dishes. Coupled with that was their zest for using everything and wasting nothing. Pickled pigs’ feet, commonly known as “souse,” fulfilled both intents.
Ingrediënten
- 4 pigs’ feet
- 2 cups stock
- 2 cups apple vinegar
- 2 Tbsp. salt
- ½ tsp. pepper
- 1 Tbsp. whole cloves
- 1 cinnamon stick
- 1 cup sweet pickles chopped
Instructies
- Clean feet, scraping them well.
- Place in deep kettle and cover with salt water.
- Bring to boil, then simmer for about 4 hours or until meat comes easily off the bone.
- Cut meat in small pieces and set aside.
- Mix together 2 cups cooking stock, vinegar, seasonings, and spices.
- Bring to boil and continue boiling for 30 minutes.
- Strain out spices.
- Lay chopped meat and pickles in bottom of loaf pan.
- Pour boiled liquid over it.
- Chill completely until mixture congeals and is thoroughly set.
- Slice and serve as a salad, side dish, or snack.
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