PIGS FEET SOUSE
Earlier discussion on Head Cheeses and easy recipes prompted me finding this in one of my German cookbooks, Hermann Cookbook, 8th edition, Hermann MO.
Provided by Taylor in Belgium
Categories Beef Organ Meats
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil meats separately until done.
- Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
- When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
- Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
- Add salt to taste and vinegar if desired.
- Pour into loaf pans and chill.
- Slice as needed.
- This is almost like head cheese, since the pigs feet jell the mixture.
Nutrition Facts : Calories 326.6, Fat 16.6, SaturatedFat 5.3, Cholesterol 133.8, Sodium 172.1, Carbohydrate 1.2, Fiber 0.5, Protein 41.3
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