📝 About This Recipe
A true labor of love from the heart of Acadiana, this savory meat jelly—known locally as 'souse'—is a masterclass in nose-to-tail cooking. This recipe transforms humble cuts into a refined, melt-in-your-mouth terrine packed with deep pork flavor, bright aromatics, and a signature kick of cayenne. It is an essential centerpiece for any authentic Cajun boucherie, celebrating the rich heritage of rural Louisiana cuisine.
🥗 Ingredients
The Meat & Stock
- 1/2 piece Hog's Head (cleaned, split, and brain removed; or 4-5 lbs of pork trotters and jowl)
- 2 lbs Pork Shoulder (cut into large chunks for extra meatiness)
- 6 quarts Water (enough to cover the meat completely)
- 1/4 cup White Vinegar (helps extract collagen and adds a subtle tang)
Aromatics & Seasoning
- 2 large Yellow Onion (quartered)
- 3 stalks Celery (roughly chopped)
- 1 head Garlic (halved crosswise)
- 4 pieces Bay Leaves
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Peppercorns (whole)
- 1-2 teaspoons Cayenne Pepper (adjust for desired heat)
The Finish
- 1 bunch Green Onions (finely sliced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Hot Sauce (Louisiana style, like Crystal or Tabasco)
👨🍳 Instructions
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1
Place the hog's head (or trotters/jowl) and pork shoulder in a very large stockpot. Cover with water and add the white vinegar. Let soak for 30 minutes, then drain and rinse the meat to ensure a clean, clear stock.
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2
Return the meat to the pot and add 6 quarts of fresh water. Bring to a rolling boil over high heat, skimming off any gray foam that rises to the surface.
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3
Once the surface is clear, add the quartered onions, celery, garlic head, bay leaves, peppercorns, and salt. Reduce the heat to a low simmer.
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4
Simmer uncovered for 4 to 5 hours. The goal is for the meat to literally fall off the bone and the liquid to reduce by at least half, becoming thick and slightly syrupy.
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5
Carefully remove the meat and bones from the pot using a slotted spoon and place them in a large roasting pan to cool slightly. Do not discard the liquid!
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6
Strain the remaining cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the boiled aromatics.
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7
Boil the strained liquid over high heat until it is reduced to about 4-5 cups. This concentrates the natural gelatin so the 'cheese' sets firmly without store-bought gelatin.
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8
While the liquid reduces, pick through the meat. Discard all bones, excess fat, and gristle. Finely chop or shred the meat and skin by hand for a rustic texture.
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9
In a large mixing bowl, combine the shredded meat with the sliced green onions, chopped parsley, cayenne pepper, and hot sauce.
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10
Pour the reduced, concentrated stock over the meat mixture. Stir well to combine. Taste the mixture; it should be highly seasoned, as flavors dull slightly once chilled.
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11
Transfer the mixture into loaf pans, terrine molds, or glass bowls. Smooth the tops with a spatula.
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12
Allow to cool to room temperature, then cover tightly with plastic wrap and refrigerate for at least 12 hours, or until completely firm and set.
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13
To serve, run a thin knife around the edges of the mold and invert onto a platter, or simply slice directly from the pan.
💡 Chef's Tips
If you cannot find a hog's head, use 4 pork trotters (feet) and 2 lbs of pork jowl; the feet provide the essential gelatin needed for the set. Always over-season your warm mixture slightly with salt and pepper, as cold dishes require more seasoning to taste vibrant. For a clearer jelly, avoid stirring the pot too vigorously while simmering; let the bubbles do the work gently. If the mixture doesn't seem 'sticky' enough as it reduces, you can cheat by adding one packet of unflavored gelatin dissolved in a little water, though traditionalists avoid this. Finely chopping a bit of the cooked skin into the mix adds a wonderful, silky texture to the final product.
🍽️ Serving Suggestions
Serve chilled slices on saltine crackers with a dollop of extra-hot Creole mustard. Pair with pickled okra or spicy pickled green beans to cut through the richness of the pork. Enjoy as a sandwich on crusty French bread with a thin layer of mayonnaise and sliced raw onions. A cold, crisp Louisiana lager or a dry hard cider complements the savory, fatty profile perfectly. Serve as part of a charcuterie board alongside boudin and smoked sausage for a true Cajun feast.