Sulz

Traditional American sulz is made with pig’s feet only.

MaterialsMetricUS
Pork feet750 g0.99 lb
Meat broth (from cooking meat)200 ml7.0 oz fl
Vinegar (5%)50 ml1.7 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp.
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Bay leaf1 leaf
Allspice2 berries
Garlic3.5 g1 clove
Cumin1.0 g1/2 tsp
Instructions
  1. Place pigs feet, salt, pepper, bay leaf and spices in a pot and cover with about two inches of water. Cover and slow cook below the boiling point for about 2 hours or until meat separates easily from bones. Strain and save meat stock for later. Separate meats from bones. It is easier to perform this task when meats are still warm.
  2. Cut meats into smaller pieces.
  3. Mix meats with meat stock, vinegar, spices and smashed garlic.
  4. Now you can go two different ways: pour your sulz into containers, let them sit for 2 hours at room temperature and then place in a refrigerator. Keep it there for 12 hours to give the souse time to set. Serve in containers OR stuff with a ladle into pork stomachs or large diameter waterproof casings, tie the ends and cook in water at 85º C (185º F). Cool partially in cold water and place at room temperature for about 2 hours for gelatin to set. Place for 12 hours into refrigerator before cutting.
Notes
In Poland sulz is known as nóżki w galarecie is made without vinegar as in 1, however, it is always served with lemon or vinegar.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs