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, masks400 g0.88 lb
Pork hocks, feet350 g0.77 lb
Pork shoulder150 g0.33 lb
Pork skins100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper4.0 g2 tsp
Nutmeg1.0 g1/2 tsp
Caraway, whole1.0 g1 tsp
Onion90 g1 onion
Meat stock90 ml3 oz fl
  1. 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.
  2. Chop onion and fry in fat until golden.
  3. Cut lean meats 12 mm (1/2") pieces.
  4. Cut bellies into long strips.
  5. Grind skins and onions through 3 mm (1/8") plate. Add a little meat stock if needed.
  6. Mix all meats with emulsified skins, meat stock and spices.
  7. Stuff into pork stomachs or 100 mm synthetic waterproof casings.
  8. 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.
  9. 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.
  10. 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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