Weinsülze (Head Cheese With Wine)

Weinsülze (Head Cheese With Wine) is German head cheese made with white wine.

Pork belly, less than 50% visible fat500 g1.10 lb
Hocks with skins200 g0.44 lb
Pork skin50 g0.11 lb
Jowls50 g0.11 lb
White dry wine100 g3.33 oz fl
Meat stock100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Gelatin1 packet (as needed)
  1. Cover meats with water and boil at 90°C (194°F) until meats are softer. Add soup greens (celery, carrot, leek, bay leaf) for better flavor and filter the stock when done.
  2. Remove meats and drain, filter and save the meat stock.
  3. Remove meat from hock bones. Grind the skins.
  4. Grind all skins through 3 mm (1/8") plate.
  5. Cut all meats into smaller pieces.
  6. Add one packet of gelatin to wine and meat stock and mix.*
  7. Mix all meats with spices adding meat stock and wine.
  8. Stuff into 120 mm synthetic waterproof casings.
  9. Boil at 80° C (176° F) for 150 min.
  10. Spread head cheeses on a flat surface and let them steam out and cool.
  11. Roll sausages over once in a while while they are cooling off.
  12. Store in refrigerator.
* take 30 ml (1 oz fl) of the liquid and place in refrigerator for 30 minutes to see that it solidifies. If not, add more gelatin and repeat the test.

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