Soupie is a coal country rendition of Italian Soppressata, a fermented and dried sausage, sliced and stored in sunflower oil "until the tomatoes are ready." It can be mild or as hot as you desire it to be. I have a recipe, if anyone is interested. It probably comes from the Middle Coal Field around Shamokin. I think the tradition used to be that one of the makers sent a sample to the new president in the White House.
I wrote the book, "The Alchemist's Book of Salami and Other Fermented Sausages." Industrial methods for the hobbyist to keep you out of trouble, but make it easy to do. Check out http://www.thealchemist.us Not sure if an "advertisement" is allowed on this site, so just contact me if you have an old time sausage recipe that you want to re-create at the website, http://www.thealchemist.us You can buy the book, if you so choose, as it gives a lot of information on making fermented sausages (think Salami). If you don't want to buy it, machts nichts aus (it doesn't matter). Just let me know what type of sausage you want to make and maybe I can help you out. NO CHARGE FOR THIS! I'm always interested in trying something new. Fresh Italian Sausage with lots of fennel? Got it. Hot Italian, which isn't all that hot.? Got it. Salami in its many renditions? Got it. German fermented sausages? Got it. I still have a number of the books to sell, but my main purpose is to find new recipes and help those who want to make there own sausage, safely. You don't need to buy the book, but if you have a recipe, or part of one, just let me know and maybe I can help you make it. Again, this is a for free offer. Absolutely no charge. Venison Jerky? Got it.