|Pork feet||750 g||0.99 lb|
|Meat broth (from cooking meat)||200 ml||7.0 oz fl|
|Vinegar (5%)||50 ml||1.7 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp.|
|Pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Bay leaf||1 leaf|
|Garlic||3.5 g||1 clove|
|Cumin||1.0 g||1/2 tsp|
- 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.
- Cut meats into smaller pieces.
- Mix meats with meat stock, vinegar, spices and smashed garlic.
- 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.
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.