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.

pigs feet
Ingredients per 1000g (1 kg) of meat
salt, whole pepper, bay leaf, soup vegetables.
  1. 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.
  2. 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.
  3. Separate meat from bones when feet are still hot.
  4. Pour a little stock into the container.
  5. Place meat on the bottom of the container.
  6. Pour stock carefully into the container.
  7. 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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages