Hessische Sülzwurst (Hessische Head Cheese)
Hessische Sülzwurst is a German head cheese from Hesse, a central German state known for forests and Wiesbaden, a Roman spa town and now the state's capital city.
|Pork head meat, masks||400 g||0.88 lb|
|Pork hocks, feet||350 g||0.77 lb|
|Pork shoulder||150 g||0.33 lb|
|Pork skins||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||4.0 g||2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Caraway, whole||1.0 g||1 tsp|
|Onion||90 g||1 onion|
|Meat stock||90 ml||3 oz fl|
- 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. The skins are done when they can be penetrated with a finger. Remove meat from bones when still warm. Save meat stock.
- Chop onion and fry in fat until golden.
- Cut lean meats 12 mm (1/2") pieces.
- Cut bellies into long strips.
- Grind skins and onions through 3 mm (1/8") plate. Add a little meat stock if needed.
- Mix all meats with emulsified skins, meat stock and spices.
- Stuff into pork stomachs or 100 mm synthetic waterproof casings.
- 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 120 minutes.
- 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.
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.