Souse meat is a Caribbean dish that you can easily make at home. Here I am going to show you how to make this meat delicacy at home.
When I was in Scotland, I was invited to a feast by a local community there. They were making spicy meat, called Souse meat. The meat was really tasty, and I watched as they prepared it very carefully. Let’s see how you can make this recipe.
Souse meat is made by boiling pig’s feet, garlic, hot sauce, beer, onion powder, salt and vinegar for 3 1/2 hours. Then, remove the bones from the meat and stir in the cooking liquid, hot sauce, vinegar, pepper, and seasonings. Take a loaf pan and place the prepared food there. Refrigerate for at least 3 hours, and the meat is ready.
You can also use tarragon vinegar for this recipe. Don’t have it? Here is a list of tarragon vinegar substitutes. This recipe was a bit complicated for me the first time I made it. So I recommend you follow the complete recipe below and then try making it. While at it, you can also try Solyanka, a delicious, thick, spicy soup with origins in Russia and Ukraine, or sour soup with mixed meat. Solyanka comes from the Russian word for “salt”, probably because of the addition of salty cured meats.
Expert Tips That I Recommend
- Make sure you clean the pig’s feet properly to get rid of all the hair and debris.
- Always cook pig’s feet in a heavy-bottomed pan, as pig’s feet release collagen and can become sticky. So, a sturdy pot helps to maintain an even simmer.
- Check the meat thoroughly to remove all the small bones.
- The best time to add seasoning is while the mixture is hot so that it blends in well.
- You can line the loaf pan with plastic wrap before filling and leaving some overhang. So, when it chills, you can easily remove it.
Recipe Variation for Different Diets
- Keto Version: Instead of regular beer, add low-carb beer. Add sugar-free sauce instead of regular sauce.
- Gluten-Free Version: Replace regular beer with gluten-free beer. Also, check whether the sauce and seasoning are gluten-free.
Nutritional Breakdown of Souse Meat
| Calories | 301 kcal |
| Total fats | 18 g |
| Saturated fats | 6 g |
| Cholesterol | 101 mg |
| Sodium | 1770 mg |
| Potassium | 440 mg |
| Total carbohydrates | 9 g |
| Dietary fiber | 1 g |
| Calcium | 82 mg |
| Iron | 1 mg |
| Proteins | 22 g |
| Zinc | 1 mg |
Storing And Reheating This Recipe
Storing
- Once the recipe cools down completely, add it to an airtight container. Then place it in the refrigerator, and it will stay fresh for 3-4 days.
Reheating
- Oven: Preheat the oven to 300°F. Then add the souse meat in an oven-safe bowl and cover it loosely with foil. Heat for 10-15 minutes until well heated.
- Stovetop: Take a skillet and add souse meat over low heat. Cover it and gently heat for 5-8 minutes. If it starts to stick, add some liquid and do not let it boil.
What To Serve With This Recipe
The Souse Meat can be enjoyed with light snacks like potato fries or onion rings. You can also serve it with a fresh green salad, which will make it healthier while keeping it light. Well, there are many creative options you can add to this recipe as a side; choose yours and enjoy.
Printable Version
Souse Meat Recipe
Ingredients
Method
- Take a large pot. Put pig's feet, garlic, ½ cup of hot sauce, beer, 2 teaspoons of onion powder, onion, 1 cup of vinegar, salt, and pepper.
- Let them boil until the mixture is smooth and the liquidness has reduced. It would take about 3½ hours.
- Next, let it cool after being cooked.
- Remove bones from pig's feet and dice them into small pieces.
- Stir in ½ cup of cooking liquid, remaining hot sauce, vinegar, crushed red pepper, and seasonings.
- Now, take a loaf pan and place the prepared food there.
- Cover it with Saran Wrap.
- Place in the refrigerator for at least 3 hours.
- Serve then.
Tried this recipe?
Let us know how it was!FAQs About Souse Meat
How do I know when the pigs’ feet are fully cooked?
When the meat is extremely tender and separates easily from bones, it means it has been cooked properly. If the meat remains tough, you need to cook it longer.
Why isn’t my sous meat setting properly?
If the sous meat is not setting properly, it may contain too much liquid and not enough gelatin-rich cooking liquid. You need to cook pig feet long enough so that they release collagen and avoid adding excess liquid.
How do I remove the souse from the loaf pan?
You need to run a thin knife around the edges and then gently lift the chilled loaf using a plastic wrap overhang. Otherwise, dip the bottom of the pan in warm water and loosen it.
What if the cooking liquid is too watery?
If the liquid is too watery, then add it to the pot and simmer uncovered to reduce it before mixing with meat. A rich, concentrated, gelatin-filled liquid will help it set.
More Recipes That You Can Try
How To Make Classic Venison (Deer) Meatloaf At Home
Glazed Paula Deen Meatloaf Recipe
Flavorful Meatballs Without Breadcrumbs Recipe
Cracker Barrel Meatloaf Copycat Recipe
Conclusion
The Souse Meat is famous for its bold, tangy, and savory taste profile that is perfect to be added as a snack or appetizer. Well, this comforting and ultra-flavourful recipe is all about cooking meat in a punch of flavors. With all the details given, you can prepare this exotic recipe from scratch.
