Hog Head Souse - cooking recipe

Ingredients

1 pig head, large
4 pigs ears
4 pig's feet
1 cup cider vinegar
4 bell peppers, red
1 teaspoon salt
1/2 teaspoon sage

Preparation

Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.