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 belly500 g1.10 lb
Pork hocks200 g0.44 lb
Pork skins100 g0.22 lb
Heart, tongue100 g0.22 lb
Meat stock100 g100 ml
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, white4.0 g2 tsp
Caraway, ground0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
  1. 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.
  2. Remove meats and drain, filter and save the meat stock. Separate meat from bones when still warm.
  3. Grind skins through 3 mm (1/8") plate.
  4. Cut meats into strips and cubes.
  5. Mix all meats with spices adding meat stock.
  6. Stuff into 120 mm synthetic waterproof casings.
  7. 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.
  8. Spread head cheeses on a flat surface and let them steam out and cool.
  9. Roll sausages over once in a while while they are cooling off to prevent meat from collecting in one area.
  10. Store in refrigerator.

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