Lucy Sadler's Hogs Head Cheese
Tyree's Souse
Dutch Pea Soup
Studedina
Pigs' Feet Fiesta
Lucy Sadler's Hogs Head Cheese
6 fresh pigs feet
6 lbs. pork neck bones
2 lg. onions, chopped
1/2 head garlic, chopped
Sm. amount of green onion tops (a pinch will do)
A pinch of parsley
Boil meat until tender and remove all bones. Cook onions and garlic in 1
cup water until tender. Mix this into meat and add green onion tops and
parsley. Cook about 5 minutes until water is boiled down. Pour into bowls
and allow to jell.
Tyree's Souse
10 lg. pigs feet
4 lbs. pig ears
4 Tbsp. or 1/4 cup salt
1 1/2 Tbsp. crushed red pepper
2 cup white or cider vinegar
2 Tbsp. sage
Wash the pig feet and ears in salted water. In a large pot, put ears and
feet with all ingredients. Cover with water and boil slowly until meat
falls from the bones. When meat is done, allow to cool so you can pull all
the meat from the bones. Cut the pig ears into tiny pieces. Mix meat well.
Put the meat mixture into loaf pans. Cover with wax paper and refrigerate
until firm. If you like it spicier, add a little hot sauce before
chilling.
Dutch Pea Soup
2 cup split green peas
3 1/2 qts. water
1 1/2 tsp. salt
2 pigs feet
1/2 lb. smoked sausage
4 leeks, chopped
1 1/2 cup celery, chopped
Soak peas in 3 cups cold water for 12 hours; drain; add water to make 3
1/2 quarts; add salt and boil. Skim; add pigs feet, leeks and celery,
simmer 3-5 hours until tender. Remove meat, discard skin and bones. Return
meat to soup. One half hour before serving, add sliced sausage. Eat with
toasted bread. Serves 8.
Studedina
4 young pigs feet, halved
1 lb. pork or veal
10 cup water
1 Tbsp. salt
1/2 tsp. pepper
2 or 3 cloves garlic
Wash feet thoroughly. Cover feet and meat with water. Bring to a boil
and drain. Cover with fresh water, add seasonings and simmer. Remove pork
when tender and continue to cook feet until meat falls off bone, about 3
hours or more. Either shred or cut meat. Mix pork and pigs feet meat and
put in 2 inch glass pie plate or dishes. Strain liquid and pour over meat.
When ready to serve, after it jells, scrape off fat.
Pigs' Feet Fiesta
8-10 pigs feet
1/2 cup chopped onions
1/3 cup sliced celery
1 sm. green pepper, sliced
1 tsp. salt
1 tsp. seasoned salt
1 tsp. crushed red pepper, optional
1 cup vinegar
4 cup water
1 can (15 oz.) tomato sauce
Place pigs feet, onion, celery, green pepper, seasonings and vinegar in 8
quart saucepot. Add 4 cups water or enough to cover pigs feet. Bring to a
boil; reduce to medium heat. Cook 3 hours or until pork is tender and meat
starts to pull away from bone. Stir in tomato sauce, simmer 15 minutes.
Serve immediately as pigs feet cool quickly.
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