If ppls only knew hahahah :-)

Pamelakrest,you should visit New Orleans sometime...Their version of Creole headcheese ( fromage de tete ) is wonderfully delicious and anything but bland.

In the summer my favorite breakfast is sliced Jersey tomatoes and mayo on fresh whole wheat bread. It's the best thing about summer to me.

Agnesrob,here in southeast Alabama,it's a favorite for breakfast,lunch,or supper...Except that our tomatoes are Slocomb,Alabama tomatoes and we put the sliced tomatoes on white bread or sometimes homemade biscuits . But,lots of mayonnaise,salt and pepper is a must !

EVERYTHING YOU WANTED TO KNOW ABOUT HEADCHEESE AND SOUSE + MORE!

Headcheese Back to top
Label:
Headcheese

Ingredients:
INGREDIENTS: Pork Snouts, Pork Tongues, Water, Salt, Pork Skins, Flavorings, Gelatin, Garlic Powder, Onion Powder, Sodium Nitrite.


Serving Size Servings per Pkg Calories Cal. From Fat
2 oz (56g) Varied 120 80



Item Amt Per Serv % Daily Value
Total Fat 9 g 14%
Saturated Fat 3 g 14%
Cholesterol 45 mg 15%
Sodium 710 mg 30%
Total Carb. 0 g 0%
Protein 9 g %
Iron 4%
Not a significant source of dietary fiber, vitamin A, vitamin C and calcium

Souse Back to top
Label:
Souse

Ingredients:
INGREDIENTS: Pork Snouts, Pork Tongues, Water, Salt, Pork Skins, Vinegar, Diced Sweet Pickles, Diced Red Peppers, Gelatin, Flavorings, Garlic Powder, Sodium Nitrite.


Serving Size Servings per Pkg Calories Cal. From Fat
2 oz (56g) Varied 100 70



Item Amt Per Serv % Daily Value
Total Fat 8 g 12%
Saturated Fat 2.5 g 13%
Cholesterol 35 mg 12%
Sodium 620 mg 26%
Total Carb. 1 g 0%
Protein 7 g %
Iron 2%
Not a significant source of dietary fiber, vitamin A, vitamin C and calcium

Hot Souse Back to top
Label:
Hot Souse

Ingredients:
INGREDIENTS: Pork Snouts, Pork Tongues, Water, Pork Skins, Vinegar, Diced Sweet Pickles, Diced Red Peppers, Salt, Gelatin, Red Pepper, Flavorings, Garlic Powder, Sodium Nitrite.


Serving Size Servings per Pkg Calories Cal. From Fat
2 oz (56g) Varied 100 70



Item Amt Per Serv % Daily Value
Total Fat 8 g 12%
Saturated Fat 2.5 g 13%
Cholesterol 35 mg 12%
Sodium 620 mg 26%
Total Carb. 1 g 0%
Protein 7 g %
Iron 2%
Not a significant source of dietary fiber, vitamin A, vitamin C and calcium

Krakowska Back to top
Label:
Premium Krakowska Sausage

Ingredients:
INGREDIENTS: Pork, Water, Nonfat Dry Milk, Salt, Corn Syrup Solids, Flavoring, Sugar, Monosodium Glutamate, Hydrolyzed Soy Protein, Sodium Nitrite.


Serving Size Servings per Pkg Calories Cal. From Fat
2 oz (56g) Varied 90 45



Item Amt Per Serv % Daily Value
Total Fat 5 g 7%
Saturated Fat 1.5 g 8%
Cholesterol 30 mg 10%
Sodium 540 mg 23%
Total Carb. 3 g 1%
Sugars 2 g %
Protein 8 g %
Iron 2%
Not a significant source of dietary fiber, vitamin A, vitamin C and calcium

Kiska Back to top
Label:
Kiska With Beef Blood

Ingredients:
INGREDIENTS: Pork Skins (Cured With: Water, Salt, Sodium Tripolyphosphate, Sugar, Dextrose, Monosodium Glutamate, Sodium Erythorbate, Hydrolyzed Soy Protein, Sodium Nitrite), Buckwheat Groats, Beef Blood, Water, Pork Liver, Salt, Flavorings, Dehydrated Onions, Dextrose, Monosodium Glutamate, Hydrolyzed Soy Protein.


Serving Size Servings per Pkg Calories Cal. From Fat
Varied



Item Amt Per Serv % Daily Value
Total Fat g %
Saturated Fat g %
Cholesterol mg %
Sodium mg %
Total Carb. g %
Fiber g %
Sugars g %
Protein g %
Vatamin A %
Vitamin C %
Calcium %
Iron %

yet another reason i'm a vegetarian.

Dearfolk,
Souse for breakfast isn't at all weird. When I was a senior in high school, my dad would fix leftovers for breakfast upon occasion (it was because that year we managed to be able to eat together due to our shcedules coinciding). The most memorable one was hash and lima beans. Years later, right before he died, I reminded him of that morning. "Son, I remember that well," he laughed. "We'll have to do it again sometime."
By all rights, he should have lived to old age, but he inherited a heart defect that somehow has managed to miss me. Someday, though, in honor of my late dad, I will be in some restaurant where I can order that for breakfast... and I will, and I will tell anyone who is gullible enough to listen the encapsulated version of the story of why I would want so off-the-wall a breakfast.
Conversely, I really like a bowl of Grape-Nuts for supper (with whole milk) when I am in the mood for it. When I had a usable kitchen, I ate that a good many times... crunch-crunch, yum-yum!
Happy Being An Occasional Cereal Killer, Ort. Carlton in Nobody's Missing From Athens, Georgia.

WOW! Souse, headcheese, Krakowska, hot souse and kiska are all health food products (if you're only counting carbs). Whoda thunk?

quote:

Originally posted by MilwFoodlovers

WOW! Souse, headcheese, Krakowska, hot souse and kiska are all health food products (if you're only counting carbs). Whoda thunk?

Yep! All this stuff is on the new Gov't Basic Food Groups Chart along with the no fat, no carbs, no trans fats, No sodium, No flavor Boloney

quote:

Originally posted by agnesrob

In the summer my favorite breakfast is sliced Jersey tomatoes and mayo on fresh whole wheat bread. It's the best thing about summer to me.

Hi agnesrob,

I remember growing up in central NJ and what a wonderful treat fresh NJ tomatoes were, right from our garden. Oh, and those wonderful BLT's.

Now, I live in CA, and I have to admit, I still grow my own tomatoes, and they are darn right special, come summer. I always start my own from seed, and have lots of seedlings, and fresh tomatoes to give away to neighbors.

By the time the zuchinni come in, I think my neighbors hide from me. Now that is always a bountiful crop.

But, you are right. You gotta love those Jerseys. And, those from CA LOL

quote:

Originally posted by morningglory

quote:

Originally posted by agnesrob

In the summer my favorite breakfast is sliced Jersey tomatoes and mayo on fresh whole wheat bread. It's the best thing about summer to me.

Hi agnesrob,

I remember growing up in central NJ and what a wonderful treat fresh NJ tomatoes were, right from our garden. Oh, and those wonderful BLT's.

Now, I live in CA, and I have to admit, I still grow my own tomatoes, and they are darn right special, come summer. I always start my own from seed, and have lots of seedlings, and fresh tomatoes to give away to neighbors.

By the time the zuchinni come in, I think my neighbors hide from me. Now that is always a bountiful crop.

But, you are right. You gotta love those Jerseys. And, those from CA LOL

I live in Gilbert AZ. The house next door to me is for sale. I love the bountry from neighbors gardens! Think about it!

quote:

Originally posted by UncleVic

quote:

Originally posted by Adjudicator

P.S. We need to set some of these (darn ;) Yankee's straight on this board, especially about GRITS.

Hey Adj.. We know all about Grit up here.. It's stamped in ink on the back of the sandpaper.

I know what grits are...Girls Raised In The South.

But back to headcheese. You boil a pig's head to make it, hence the name. All the meat pieces are put into a terrine or bread pan, the liquid poured over them and there is so much gelatin it becomes solid after being cooled. Sliced and served as sandwich meat or you can go upscale and serve it as you would a terrine.

quote:

Originally posted by V960

quote:

Originally posted by UncleVic

quote:

Originally posted by Adjudicator

P.S. We need to set some of these (darn ;) Yankee's straight on this board, especially about GRITS.

Hey Adj.. We know all about Grit up here.. It's stamped in ink on the back of the sandpaper.

I know what grits are...Girls Raised In The South.

But back to headcheese. You boil a pig's head to make it, hence the name. All the meat pieces are put into a terrine or bread pan, the liquid poured over them and there is so much gelatin it becomes solid after being cooled. Sliced and served as sandwich meat or you can go upscale and serve it as you would a terrine.

THAT'S GROSS! If I buy it and eat it that's one thing, but to watch it made, that's another! Just give me the finished product, please!

quote:

Originally posted by UncleVic


Hey Adj.. We know all about Grit up here.. It's stamped in ink on the back of the sandpaper.

Oh, that hurt! You know grits are a religious thing to many Southerners.

Amen,Dickestep!

quote:

Originally posted by iqdiva

Amen,Dickestep!

Thank you, thank you, Iqdiva. It's good to see our great regional food given the proper respect!

quote:

Originally posted by pamelakrest

Here in Dayton,Ohio there was a company (East Dayton Sausage CO) that made the very best souse...they no longer make it :-(
I tried many others that didn't measure up.
I found a brand yesterday that tastes like East Dayton's and it was dead cheap in price...99 cents for 8 slices in a pack.
I am a happy camper

I live in Dayton. What brand did you find?

I don't want to hear about any Damn Yankee knockin' GRITS. I was a Yankee but I got religion and became a Southerner, I think they call then Damn Yankees, and I love GRITS.---And Biscuits------And Sausage Gravy------And Collard Greens------And Fried Green Tomatoes---- The list goes on and on. So all you uneducated Yankees, don't Knock it until you try it!!!![|)][|)][|)]
P.S. I even bought the cook book, "Gone With The Grits" Grits, It's just not for Breakfast Anymore

quote:

Originally posted by Foodbme

I don't want to hear about any Damn Yankee knockin' GRITS. I was a Yankee but I got religion and became a Southerner, I think they call then Damn Yankees, and I love GRITS.---And Biscuits------And Sausage Gravy------And Collard Greens------And Fried Green Tomatoes---- The list goes on and on. So all you uneducated Yankees, don't Knock it until you try it!!!![|)][|)][|)]
P.S. I even bought the cook book, "Gone With The Grits" Grits, It's just not for Breakfast Anymore

It is good to see there is still hope for yankees to make a conversion. It appears you have taken the One True path to become a Southerner. Keep eating those grits and down home groceries and you should be okay!

The German version of headcheese, bauernsuelze, aka suelze ("tzzewl-tsah") was big around our house when I was a kid and had many great aunts and uncles around ... particularly as some of them were butchers by trade who learned their craft in the old country.

As a kid, I didn't care for the stuff ... I think it was the aspic aspect.
Not that I was all that fickle ... I liked sliced tongue, blood sausage, limburger, lotsa stuff ... but no suelze for the kid.

As far as eating odd things for breakfast ... I can't think of much that is noteworthy ... In my partying days Potato Buds (instant mashed potatoes) was a common breakfast; as was spaghetti with meat sauce with extra red pepper flakes.

On the other hand, on some property I own in Michigans Upper Penninsula there have been times where we would have to go down to the river and catch fish in order to make breakfast (having not much else in camp) ... something that was probably a lot more common once-upon-a-time long ago.

My mother used to fry mullet and salt mullet for breakfast as a child...She also fried fish roe.We ate these things with grits,scrambled eggs,little thin hoecakes with sugar cane syrup or homemade fig preserves and hot coffee...

I make headcheese frequently.But I use a pork butt and pig's feet instead of a hog's head.

quote:

Originally posted by iqdiva

I make headcheese frequently.But I use a pork butt and pig's feet instead of a hog's head.

I guess you'll need to call it "Stinky Feet Butt Cheese", or "Stinky Butt Feet Cheese" or "Toe Jam Butt Cheese".

Nooooooooo.....It's called "fromage de tete" by my friends in New Orleans who also make it often....We call it DEELICIOUSSS!!!

Actually I make an elegant hors d'oeurve with hog's head cheese,sliced and toasted baguette and moutarde de meaux...Wonderful!

quote:

Originally posted by iqdiva

Actually I make an elegant hors d'oeurve with hog's head cheese,sliced and toasted baguette and moutarde de meaux...Wonderful!

What the hell is moutarde de meaux...

A type of wholegrain or "grainy" mustard.It's somewhat like Creole mustard...Just delicious!

Another really good thing to have for breakfast during fresh tomato season is sliced tomatoes lightly browned on both sides in butter with salt,pepper,and a dash of sugar. Serve on hot grits with fried country ham and biscuits.Make red eye gravy and pour over the tomatoes,grits,ham and split biscuits.Serve with hot coffee.

One more example of a wonderful unusual thing that Southerners eat for breakfast is fried quail smothered in cream gravy .Served over rice or grits with hot biscuits, it is a meal fit for a king!

quote:

Originally posted by iqdiva

One more example of a wonderful unusual thing that Southerners eat for breakfast is fried quail smothered in cream gravy .Served over rice or grits with hot biscuits, it is a meal fit for a king!

OMG! It's been years since I've had fried quail for breakfast! Speaking of quail, I've eaten thousands of them over the years, but the very best were some stuffed with Jambalaya and smoked by a friend, the late Jimmy Adair, Red Adair's son.

Dickestep,I stuff'em with oyster dressing,wrap'em in thick sliced country pepper bacon and roast'em on the Weber grill.