Meats and Sausages
Sülze sausage is German head cheese. Sülze or Sulz describe the same type of meat product although Sulz is more often reserved for meat jelly.
|Pork belly||500 g||1.10 lb|
|Pork hocks||200 g||0.44 lb|
|Pork skins||100 g||0.22 lb|
|Heart, tongue||100 g||0.22 lb|
|Meat stock||100 g||100 ml|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Pepper, white||4.0 g||2 tsp|
|Caraway, ground||0.5 g||1/4 tsp|
|Ginger||0.5 g||1/4 tsp|
- Cover meats with a little water and boil at 90° C (194° F) until softer. You can add soup greens (celery, carrot, leek, bay leaf) to the meats for better flavor and filter the stock when done.
- Remove meats and drain, filter and save the meat stock. Separate meat from bones when still warm.
- Grind skins through 3 mm (1/8") plate.
- Cut meats into strips and cubes.
- Mix all meats with spices adding meat stock.
- Stuff into 120 mm synthetic waterproof casings.
- Boil at 80° C (176° F) for 150 min (depending on size) until the internal temperature of the meat reaches 154-158° F (68-70° C). This can take 120-180 minutes.
- Spread head cheeses on a flat surface and let them steam out and cool.
- Roll sausages over once in a while while they are cooling off to prevent meat from collecting in one area.
- Store in refrigerator.