How To Make Souse Meat At Home

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Souse meat is a Caribbean dish that you can easily make at home. Here, I’ll show you how to make this meat delicacy at home. When I was in Scotland, a local community invited me to a feast. They were making spicy meat, called Souse meat. The meat was really tasty, and I watched them prepare it 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 3½ hours. Then, remove the bones from the meat and stir in the cooking liquid, hot sauce, vinegar, pepper, and seasonings. Transfer to a loaf pan. 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 following the complete recipe below, then trying 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 remove all 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: Use low-carb beer instead of regular 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.

Storing And Reheating This Recipe

Storing

Once the recipe has cooled completely, transfer it to an airtight container. Then refrigerate it; 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 heated through.
Stovetop: Add the souse meat to a skillet 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

You can enjoy the Souse Meat 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. There are many creative side options for this recipe; choose yours and enjoy.

Printable Version

Main CourseAmerican

Souse Meat Recipe

Souse meat is made by boiling pig's feet, garlic, hot sauce, beer, onion powder, salt and vinegar for 3½ hours. Then, remove the bones from the meat and stir in the cooking liquid, hot sauce, vinegar, pepper, and seasonings. Transfer to a loaf pan. Refrigerate for at least 3 hours, and the meat is ready.

Recipe by

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Prep10 minutes
Cook4 hours
Extra
Total4 hours 10 minutes
Serves
Calories66kcal

Ingredients

3 pounds of Pig’s Feet
1 12-ounce size Beer bottle
1 large Onion
3½ cups divided White Vinegar
1 cup Hot sauce
3 cloves Garlic Crushed
2 Teaspoons Salt
3 Teaspoons Onion Powder
1 Teaspoon Black Pepper
½ Teaspoon crushed Red Pepper flakes
1 Bay Leaf

Equipment

Stockpot
Ladle
Measuring Bowls
Large Bowl

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 liquid 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.
Refrigerate for at least 3 hours.
Serve then.

Recipe notes

Nutrition

per serving

66kcalCalories
8gCarbs
8gProtein
0.5gFat
1gFibre
1gSugar
10399mgSodium

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FAQs About Souse Meat

How do I know when the pig’s 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.

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Conclusion

The Souse Meat is famous for its bold, tangy, and savory taste profile, making it perfect as a snack or appetizer. This comforting, ultra-flavourful recipe is all about cooking meat with a punch of flavor. With all the details given, you can prepare this exotic recipe from scratch.

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Leave a rating and a comment below — it helps other cooks — and pin it so you can find it again.