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Souse

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Chef's Apprentice
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Joined: 19 September 2014
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    Posted: 21 June 2015 at 13:06
I have no pictures, I was just reminded of this by another post here, souse/aka head cheese is a very variable thing, from a nasty greasy mess to a really nice crisp flavored delight.
I have had a bunch, in both classes.
The best I have found is "Tip Top" brand from the Taylor Meat Co, Taylor Tx.
Pieces are finger nail size or larger, the jell is clear and sharp with a good vinegar tang and it holds it's shape when sliced.
I wish I had some fresh ears, cheeks and rooters plus a nice pot of stock, add some diced hot peppers and a strong, hot onion and enjoy.
Unfortunately, I have none and the souse is not available within 150 miles of here.


Had another senior thunk, red weiners!
I recall them hanging on the wall of the meat counter when I was a kid, finally found some again about 30 years ago at Grumpy's restaurant at Flatonia, TX. but I have not been back there in at least 25 years.
I did find them again a few years ago at a meat market at Snook, TX and I have been able to keep some in the freezer since then.
They are a small sausage, about 2 times the diameter of store bought hot dogs, bright red, an actual casing and the meat is not a meat paste but has a definite texture and is slightly warm with a noticeable garlic and onion flavor, really nothing like the trash in the supermarkets.
About the time the stock starts to get low, I order another batch, I send them $35, they send me a box of frozen red weiners and we are both happy.

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Chef's Apprentice
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Joined: 19 September 2014
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 18 July 2015 at 14:13
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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2015 at 16:26
Don't know where you're located--assume Texas. Here in Missouri I can get the red wieners in one local store. The brand is Frick's who also sell a lot of bone-in hams around here. Don't know how wide an area they serve. The dogs are similar to a good garlicky ring bologna which they also sell.

On a related note, the best hot dogs I've ever eaten were from Wimmer's out of Omaha. They sell (or used to) a coarse-ground hot dog, slightly thinner than an Oscar Meyer and longer than a typical bun, real casings. Best way to fix 'em: Throw 'em in a crockpot on high and let 'em cook till slightly browned. Beats hell outa Nathan's, Hebrew National or anything else. There's real meat in them things.

I've noticed variations in what's called souse from one part of the country to another. Around here you can see distinct ear, snout, and variety meats as well as green and red peppers, and a definite vinegary tang. Head cheese is uniformly ground and grey/brown in appearance, slightly crumbly when you try to slice it. I used to work with a guy from Mississippi. He brought back some souse from home. Chunks of meat in gelatin loaded with corn meal, vinegar flavor. Looked more like what I thought scrapple would, but then I've never seen or eaten scrapple.
Best,
Tom

Escape to Missouri
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2015 at 20:17
Your description of souse is what I like, head cheese is not high on my list
I have not found any national brand of weiners/hot dogs that were worth much.
They seem to be just small , cheap bologna, the class that used to sell for 5lb for a $.
Yes, I am older than the hills.
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