Why Recipes?

Family and friends have asked me why I post recipes on Patrick Cemetery Blog.  My first response is these are not just any recipes.  Many people buried in the Cemetery prepared and ate these foods.
My second response is a little more involved.  My Grandfather had eleven brothers and sisters and I witnessed many funerals during my childhood.

The only constant materialism in my life has been Patrick Cemetery.  A place that was mine and no one could take away from me.  Now, in my later years, it has become more than a place to go, it is a piece of land that needs attention.
So, I post these "special" recipes and a few stories and photos I am compelled to share in hopes others will have an interest in that little piece of ground.

Souse

Homemade souse is not for the eye, but the palate. It requires long cooking and handling. Here is a recipe handed down from the Patrick women.
There are variations to this recipe, but this is the simple one I remember and use.

Ingredients:
3 lbs pork neck bones
2 lbs pig ears
2 tablespoons dried sage
3 leaves fresh sage rough chopped
3 teaspoons salt
2 teaspoons black pepper
1 teaspoon crushed red pepper

Just cover the neck bones with water and boil until the meat falls off the bone. Let cool and de-bone. Save all the juice. Make sure you remove all the bone fragments, for health reasons. Chop pig ears into small cubes and add de-boned meat, ears and all the seasonings to remaining juice. Make sure you keep enough liquid in the pot so the meat won't stick. Bring to a boil and cook till the skin on the ears is tender. The gristle will not get tender. Pour into a bowl and refrigerate. Slice and serve with pepper sauce, mustard, or suit your taste.
If you want a bologna-like product, cool and grind in a blender and poor and let set in the refrigerator.