Pudding and Souse

Name: Pudding and Souse
Cuisine: Barbados
Ingredients: Watercress, if liked; ½ pint lime juice; 4 tablespoons lime juice; 1 teaspoon salt; 1 medium cucumber, peeled and thinly sliced, or coarsely chopped; ½ pint stock reserved from cooking pig’s head; 1 fresh hot green pepper, seeded and chopped; 4 pig’s feet; Young pig’s head; 1 medium onion, chopped; 1 tablespoon salt; 2 or 3 fresh hot red peppers, sliced; Water; 1 medium cucumber, peeled and thinly sliced; 1 red bell pepper, seeded and sliced; 1 green bell pepper, seeded and sliced

Preparation info

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This is popular in Barbados as an informal Saturday night meal. It also makes a good lunch, or appetizer. The pudding is black pudding or blood pudding, a large sausage made from pig’s blood encased in an intestine. It can be bought readymade and can be heated in the oven, grilled, or fried in lard or butter.

Ingredients

Souse

Young pig’s head
4 pig’s feet

Americas
Barbados
Main course
Lunch
Starter
Gluten-free
Caribbean

Method

Wash the pig’s head and feet. Place in a large saucepan with cold, salted water to cover. Bring to the boil, lower the heat, cover and simmer until the meat is tender, 2 hours or longer, depending on the age of the pig. Drain, reserving ½ pint of stock for the sauce, and plunge into cold water. Cut the