Sülzwurst

Sülzwurst is a traditional German head cheese.

Ingredients per 1000g (1 kg) of materials

Instructions

1. Boil split pork heads and all meats in a small amount of water: at 90° C (194° F) until meat can be separated from bones. You can add soup greens (celery, carrot, leek, bay leaf) to meats for better flavor. Remove meat from heads when still warm and spread apart on a flat surface to cool. Filter and save the meat stock.
2. Cut pork head meat into strips 1.5 x 2 cm (5/8 x 3/4") by 7-10 cm (2 x 4").
3. Grind tougher meat parts and skins with 3 mm (1/8") plate.
4. Mix all meats with spices adding meat stock.
5. Stuff mixture not too tight into hog stomachs or beef bungs about 12” (30 cm) long, 8” (20 cm ) wide and 3” (8 cm) thick. Saw the ends with butchers twine. You can stuff Sulzwurst into 120 mm synthetic waterproof casings.
6. Boil at 80° C (176° F) for 150 min (depending on size) until the meat reaches 154-158°F (68-70°C) internal temperature.
7. Spread head cheeses on a flat surface and let them steam out and cool. Then flatten pork stomachs or beef bungs with weight on top and let them cool. They are usually left undisturbed overnight. After cooling clean off any fat or jelly that accumulated on the surface and cut off the excess twine.
8. Head cheeses stuffed in synthetic casings are not flattened with weight. It is recommended to roll them over once in a while while they are cooling off to prevent meat from collecting in one area. Store in refrigerator.

Notes