Berliner Sülzwurst (Berliner Head Cheese)

A popular in Berlin head cheese.

Pork head meat, masks150 g0.33 lb
Pork hocks, feet250 g0.33 lb
Pork belly, lean150 g0.33 lb
Pork tongues, cured150 g0.33 lb
Veal belly150 g0.33 lb
Pork skins100 g0.22 lb
Full milk50 g50 ml
Ingredients per 1000g (1 kg) of materials
Pepper4.0 g2 tsp
Nutmeg1.0 g1/2 tsp
Caraway, ground1.0 g1/2 tsp
Onion, chopped90 g1 onion
Meat stock150 ml5 oz fl
  1. Cure all meats in wet brine. Make 40° Salometer brine (10° Baume):
  2. 1 gal water, 333 g (0.73 lb) salt, 120 g (4.2 oz) Cure #1. About 3/4 qt (710 ml) of brine is needed for 1 kg of meat. Place meats in brine in a suitable container. Hold them completely submerged for 4-5 days. Drain and wash briefly.
  3. Cover meats with sufficient amount of water and cook at 95° C (203° F) until soft (about 2 hours). For best flavor add soup greens to water: celery, carrot, leek, parsley root, whole peppers, onion, allspice. Remove meat from bones when still warm. The skins are done when they can be penetrated with a finger. Save meat stock.
  4. Chop onions and fry in fat until golden.
  5. Cut lean meats and tongues into 12 mm (1/2") pieces.
  6. Cut bellies into long strips.
  7. Grind skins and onions through 3 mm (1/8") plate. Place in food processor and emulsify with milk and spices.
  8. Mix all meats with emulsified skins and meat stock.
  9. Stuff into pork stomachs or 100 mm synthetic waterproof casings.
  10. In a large pot bring the water to a boil. Insert sausages in hot water, lower the heat and cook pork stomachs at 80° C (176° F) for 180 minutes, 100 mm casings for 2 hours.
  11. Immerse sausages for 20 minutes in cold water, then place them on a flat surface to finish cooling. Roll over periodically the sausages stuffed into round synthetic casings to prevent jelly and fat from accumulating in one area.
  12. Refrigerate.
Before stuffing place a small amount of meat stock in refrigerator to see if it solidifies in 30 minutes. If not, add some powdered commercial gelatin and repeat the test.

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