Sulz is an original head cheese made of pigs feet with the bone in. Later bones were removed to facilitate slicing. Often snouts and pig skin were added as well.
Ingredients per 1000g (1 kg) of meat
|salt, whole pepper, bay leaf, soup vegetables.|
- Place pigs feet in cold water, add whole peppercorns, bay leaf, carrot, onion and cook pigs feet until meat separates from bones. Use enough water to cover the feet. This might take 3 hours.
- Remove feet but save the stock. Remove fat from the top, then clarify meat stock by filtering it through cheese cloth. Add about 1.5% of vinegar which comes to about 1 Tsp per liter of stock.
- Separate meat from bones when feet are still hot.
- Pour a little stock into the container.
- Place meat on the bottom of the container.
- Pour stock carefully into the container.
- Place in refrigerator.
Think in terms of cooking a meat stock that is based on bones.
Green peppers, scallions, pickles, pimentos, carrots, or sliced boiled eggs are often added to increase the attractiveness of a product.
The Polish popular product “Nózki w Galarecie” is processed in the above manner, the only difference is that vinegar is not added to stock. Instead each customer sprinkles his portion with vinegar or lemon juice according to his liking.